Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
| Autor: | Villanueva, Marina, Vicente, Ainhoa, Náthia-Neves, Grazielle, Ronda, Felicidad |
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| Zdroj: | In Food Hydrocolloids May 2024 150 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect