Álvarez, M. D., Cuesta, F. J., Herranz, B., & Canet, W. (2017). Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers.
Citación estilo ChicagoÁlvarez, M. Dolores, Francisco Javier Cuesta, Beatriz Herranz, y Wenceslao Canet. Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters With Added Biopolymers. 2017.
Cita MLAÁlvarez, M. Dolores, Francisco Javier Cuesta, Beatriz Herranz, y Wenceslao Canet. Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters With Added Biopolymers. 2017.
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