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

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

ISBN: 9780128239841

Année de publication: 2022

Pages: 479-519

Type: Chapitre d'ouvrage

DOI: 10.1016/B978-0-12-823983-4.00010-8 GOOGLE SCHOLAR
La source de données: Scopus