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

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

ISBN: 9780081004319

Année de publication: 2017

Pages: 297-334

Type: Chapitre d'ouvrage

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

Objectifs de Développement Durable

La source de données: Scopus