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

标题
Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 1, Pages 160-166
出版商
Elsevier BV
发表日期
2012-06-27
DOI
10.1016/j.lwt.2012.06.008

向作者/读者发起求助以获取更多资源

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now