Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

出版年份 2017 全文链接

标题

作者

关键词

Extrusion-cooking, Gluten-free pasta, Physical properties, Texture, Microstructure

出版物

Volume 75, Issue -, Pages 569-577

出版商

Elsevier BV

发表日期

2016-10-08

DOI

10.1016/j.lwt.2016.10.005

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