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

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

ISBN: 9780128239841

Argitalpen urtea: 2022

Orrialdeak: 479-519

Mota: Liburuko kapitulua

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