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The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol
Moreira, Ramón, Chenlo, Francisco, Torres, María D., Romaní, AdriánVolume:
10
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-016-1845-4
Date:
March, 2017
File:
PDF, 733 KB
english, 2017