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.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2024

Volumen: 150

Type: Article

DOI: 10.1016/J.FOODHYD.2024.109738 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus