Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads

  1. Pérez-Quirce, S.
  2. Ronda, F.
  3. Lazaridou, A.
  4. Biliaderis, C.G.
Journal:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Year of publication: 2017

Volume: 10

Issue: 8

Pages: 1412-1421

Type: Article

DOI: 10.1007/S11947-017-1910-7 GOOGLE SCHOLAR lock_openUVADOC editor

Sustainable development goals

Data source: Scopus