Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

  1. Calix-Rivera, C.S.
  2. Villanueva, M.
  3. Náthia-Neves, G.
  4. Ronda, F.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2023

Alea: 12

Zenbakia: 6

Mota: Artikulua

DOI: 10.3390/FOODS12061345 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus