Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability
C. Lamacchia, S. Chillo, S. Lamparelli, N. Suriano, E. La Notte, M.A. Del NobileVolume:
96
Year:
2010
Language:
english
Pages:
10
DOI:
10.1016/j.jfoodeng.2009.07.001
File:
PDF, 1017 KB
english, 2010