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.
Journal:
Food Hydrocolloids

ISSN: 0268-005X

Year of publication: 2024

Volume: 150

Type: Article

DOI: 10.1016/J.FOODHYD.2024.109738 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus