Rheological Properties Of Rice-Soybean Protein Composite Flours Assessed By Mixolab® And Ultrasound
22 pages, 3 tables, 7 figures.-- Article first published online: 24 FEB 2010.-- The definitive version is available at www3.interscience.wiley.com
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2011 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/43137 |
| Acceso en línea: | http://hdl.handle.net/10261/43137 |
| Access Level: | acceso abierto |
| Palabra clave: | Gluten-free composite flours Rheology Rice flour Soybean protein Transglutaminase |
| Sumario: | 22 pages, 3 tables, 7 figures.-- Article first published online: 24 FEB 2010.-- The definitive version is available at www3.interscience.wiley.com |
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