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.
Aldizkaria:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Argitalpen urtea: 2017

Alea: 10

Zenbakia: 8

Orrialdeak: 1412-1421

Mota: Artikulua

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