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Journal description
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Details for article 16 of 16 found articles
| Title: |
The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol |
| Author: |
Moreira, Ramón Chenlo, Francisco Torres, María D. Romaní, Adrián |
| Appeared in: |
Food and bioprocess technology |
| Paging: | Volume 10 (2016) nr. 3 pages 603-613 |
| Year: |
2016 |
| Contents: | |
| Publisher: |
Springer US, New York |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 16 of 16 found articles
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