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.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2024

Volumen: 155

Type: Article

DOI: 10.1016/J.FOODHYD.2024.110244 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus