Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour

Published 2012 View Full Article

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Title
Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 1, Pages 160-166
Publisher
Elsevier BV
Online
2012-06-27
DOI
10.1016/j.lwt.2012.06.008

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