Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread

  1. Vicente, A.
  2. Villanueva, M.
  3. Caballero, P.A.
  4. Lazaridou, A.
  5. Biliaderis, C.G.
  6. Ronda, F.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Any de publicació: 2024

Volum: 155

Tipus: Article

DOI: 10.1016/J.FOODHYD.2024.110244 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus