Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread

  1. Villanueva, M.
  2. Vicente, A.
  3. Náthia-Neves, G.
  4. Ronda, F.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Any de publicació: 2024

Volum: 150

Tipus: Article

DOI: 10.1016/J.FOODHYD.2024.109738 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus