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
·
Tipo de Documento
Article
Year published
2014
Publicado
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Volume: 7, Número: 4, Páginas: 1171-1182 (12)
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Publication Identifiers
SCOPUS: 2-s2.0-84894861161
Wos: WOS:000332538600022
Source Identifiers
ISSN: 1935-5130
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