Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs
- Villanueva, M.
- Pérez-Quirce, S.
- Collar, C.
- Ronda, F.
Revue:
LWT
ISSN: 0023-6438
Année de publication: 2018
Volumen: 96
Pages: 446-454
Type: Article