Effects of Ultrasonication and High Hydrostatic Pressure on Functional, Thermal, Structural, Rheological, and Pasting Properties of Gluten-Free Substitutes for Enhanced Breadmaking

AuthID
 P-01A-796
3
Author(s)
Farrokhi, M
·
Ramos, IN
·
Document Type
Article
Year published
2025
Published
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 165, Pages: 105349 (17)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-105017607741
Wos: WOS:001592594500001
Source Identifiers
ISSN: 0924-2244
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