Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies

  1. Arufe, S.
  2. Chenlo, F.
  3. Sineiro, J.
  4. Moreira, R.
Journal:
Journal of Food Measurement and Characterization

ISSN: 2193-4134,  2193-4126

Year of publication: 2019

Volume: 13

Issue: 4

Pages: 2571-2580

Type: Article

DOI: 10.1007/S11694-019-00177-6 GOOGLE SCHOLAR
Data source: Scopus