Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
- Vicente, A.
- Villanueva, M.
- Caballero, P.A.
- Lazaridou, A.
- Biliaderis, C.G.
- Ronda, F.
Revue:
Food Hydrocolloids
ISSN: 0268-005X
Année de publication: 2024
Volumen: 149
Type: Article