Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

✍ Scribed by Ronda, Felicidad; Pérez-Quirce, Sandra; Angioloni, Alessandro; Collar, Concha

• Book ID: 120307958
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 721 KB
• Volume: 32
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2013.01.014