Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

  1. Gutiérrez, Á.L.
  2. Rico, D.
  3. Ronda, F.
  4. Martín-Diana, A.B.
  5. Caballero, P.A.
Journal:
Journal of Cereal Science

ISSN: 1095-9963,  0733-5210

Year of publication: 2022

Volume: 105

Type: Article

DOI: 10.1016/J.JCS.2022.103458 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus