Psyllium Husk Gel to Reinforce Structure of Gluten-Free Pasta?

AuthID
 P-00S-QE0
5
Author(s)
Soares, R
·
Niccolai, A
·
Sousa, I
·
Raymundo, A
Document Type
Article
Year published
2020
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 131
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Wos®
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Publication Identifiers
Wos: WOS:000567826100010
Source Identifiers
ISSN: 0023-6438
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