Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour

✍ Scribed by R. Moreira; F. Chenlo; M.D. Torres

• Book ID: 119321016
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 336 KB
• Volume: 50
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2012.06.008