Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

AuthID
P-009-6VJ
4
Author(s)
Torres, MD
·
Fradinho, P
·
Document Type
Article
Year published
2014
Published
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Volume: 7, Issue: 4, Pages: 1171-1182 (12)
Indexing
Publication Identifiers
Scopus: 2-s2.0-84894861161
Wos: WOS:000332538600022
Source Identifiers
ISSN: 1935-5130
Export Publication Metadata
Marked List
Info
At this moment we don't have any links to full text documens.