Changes on techno-functional, thermal, rheological, and microstructural properties of tef flours induced by microwave radiation: development of new improved gluten-free ingredients
Producción Científica
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2023 |
| Country: | España |
| Institution: | Universidad de Valladolid |
| Repository: | UVaDOC. Repositorio Documental de la Universidad de Valladolid |
| OAI Identifier: | oai:uvadoc.uva.es:10324/61894 |
| Online Access: | https://doi.org/10.3390/foods12061345 https://uvadoc.uva.es/handle/10324/61894 |
| Access Level: | Open access |
| Keyword: | Tef Gluten-free flours Microwave radiation Flours modification Physico-chemical properties 3309 Tecnología de Los Alimentos 3309.11 Fabricación de Harina |
| Summary: | Producción Científica |
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