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.
Book:
Gluten: Food Sources, Properties and Health Implications
ISBN: 9781536103861
Year of publication: 2017
Pages: 1-44
Type: Book chapter