Corn starch and egg white enriched gluten-free chickpea flour batters: Rheological and structural properties

Autor:	M. Dolores Álvarez, Beatriz Herranz, Wenceslao Canet
Rok vydání:	2017
Předmět:	0404 agricultural biotechnology Rheology Chemistry Gluten free 04 agricultural and veterinary sciences Food science 040401 food science Corn starch Food Science Egg white
Zdroj:	International Journal of Food Properties. 20:S489-S506
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942912.2017.1299760
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c17c2f585bea18bf4ab1c0cf9dbb1033 https://doi.org/10.1080/10942912.2017.1299760 Zobrazit plný text záznamu Plný text ve formátu PDF