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

AuthID
 P-008-RP4
4
Author(s)
Torres, MD
·
Fradinho, P
·
Document Type
Article in Press
Year published
2013
Published
in Food and Bioprocess Technology, ISSN: 1935-5130
Volume: 7, Issue: 4, Pages: 1-12
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Publication Identifiers
Scopus: 2-s2.0-84878312593
Source Identifiers
ISSN: 1935-5130
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