Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality

  1. Ronda, F.
  2. Pérez-Quirce, S.
  3. Villanueva, M.
Buch:
Advances in Food Rheology and Its Applications

ISBN: 9780081004319

Datum der Publikation: 2017

Seiten: 297-334

Art: Buch-Kapitel

DOI: 10.1016/B978-0-08-100431-9.00012-7 GOOGLE SCHOLAR lock_openUVADOC editor
Datenquelle: Scopus