Functional and Thermorheological Properties of Rice Flour Gels for Gluten-Free Pasta Applications

AuthID
 P-00P-THX
3
Author(s)
Fradinho, P
·
Sousa, I
·
Tipo de Documento
Article
Year published
2019
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 54, Número: 4, Páginas: 1109-1120 (12)
Indexing
Wos®
Scopus®
Crossref®19
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85055666547
Wos: WOS:000465163800022
Source Identifiers
ISSN: 0950-5423
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