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.

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DOI: 10.3390/FOODS12061345 GOOGLE SCHOLAR lock_openAcceso aberto editor

Fonte de datos: Scopus