Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: Rheological, physical and sensory properties

  1. Herranz, B.
  2. Canet, W.
  3. Jiménez, M.J.
  4. Fuentes, R.
  5. Alvarez, M.D.
Journal:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Year of publication: 2016

Volume: 51

Issue: 5

Pages: 1087-1098

Type: Article

DOI: 10.1111/IJFS.13092 GOOGLE SCHOLAR
Data source: Scopus