Calix Rivera, C. S., Villanueva Barrero, M., Neves, G. N., & Ronda Balbás, M. F. (2023). Changes on techno-functional, thermal, rheological, and microstructural properties of tef flours induced by microwave radiation: Development of new improved gluten-free ingredients.
Citación estilo ChicagoCalix Rivera, Caleb Samir, Marina Villanueva Barrero, Grazielle Nathia Neves, y María Felicidad Ronda Balbás. Changes On Techno-functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced By Microwave Radiation: Development of New Improved Gluten-free Ingredients. 2023.
Cita MLACalix Rivera, Caleb Samir, Marina Villanueva Barrero, Grazielle Nathia Neves, y María Felicidad Ronda Balbás. Changes On Techno-functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced By Microwave Radiation: Development of New Improved Gluten-free Ingredients. 2023.