The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol

  1. Moreira, R.
  2. Chenlo, F.
  3. Torres, M.D.
  4. Romaní, A.
Journal:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Year of publication: 2017

Volume: 10

Issue: 3

Pages: 603-613

Type: Article

DOI: 10.1007/S11947-016-1845-4 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus