Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
- Ronda, F.
- Perez-Quirce, S.
- Lazaridou, A.
- Biliaderis, C.G.
Revue:
Food Hydrocolloids
ISSN: 0268-005X
Année de publication: 2015
Volumen: 48
Pages: 197-207
Type: Article