A comparison of gluten wheat flour functionality versus gluten-free chickpea flour, and their mixtures, in the oscillatory, transient, and steady rheological properties of muffin batters
- Herranz, B.
- Cuesta, F.J.
- Canet, W.
- Alvarez, M.D.
Buch:
Gluten: Food Sources, Properties and Health Implications
ISBN: 9781536103861
Datum der Publikation: 2017
Seiten: 1-44
Art: Buch-Kapitel