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

AuthID
 P-00P-THX
3
Author(s)
Document Type
Article
Year published
2019
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 54, Issue: 4, Pages: 1109-1120 (12)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85055666547
Wos: WOS:000465163800022
Source Identifiers
ISSN: 0950-5423
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service