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.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2024

Alea: 155

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2024.110244 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus