Rheological and textural properties of gluten - free doughts made from Andean grains
Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos Agropecuarios
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | info:eu-repo/semantics/article biblioteca |
| Language: | eng |
| Published: |
2020
|
| Subjects: | Chenopodium quinoa, Amaranthus caudatus, Lupinus mutabilis, Propiedades fisicoquímicas, Propiedades reológicas, Textura, Procesamiento, Quinua, Kiwicha, Tarwi, Granos, Granos andinos nativos, http://purl.org/pe-repo/ocde/ford#2.11.01, |
| Online Access: | https://hdl.handle.net/20.500.12996/4410 https://doi.org/10.1111/ijfs.14662 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|