Optimization of rheological properties of gluten-free pasta...

Journal of Cereal Science 2013 / 05 Vol. 57; Iss. 3

Optimization of rheological properties of gluten-free pasta dough using mixture design

Larrosa, Virginia, Lorenzo, Gabriel, Zaritzky, Noemi, Califano, Alicia
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Volume:
57
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2013.03.003
Date:
May, 2013
File:
PDF, 586 KB
english, 2013
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