Rheological properties of gluten-free bread doughs and their modification: improve bread quality

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

ISBN: 9780128239841

Datum der Publikation: 2022

Seiten: 479-519

Art: Buch-Kapitel

DOI: 10.1016/B978-0-12-823983-4.00010-8 GOOGLE SCHOLAR
Datenquelle: Scopus