Funder
Ministry of Economy and Competitiveness
European Regional Development Fund (FEDER)
Subject
Biochemistry,Food Science
Reference37 articles.
1. Approved Methods of the American Association Of Cereal Chemists, Method 56.30 (Water Binding Capacity), Method 44-15.02 (Moisture. Air-Oven);AACC,2012
2. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread;Aguilar;LWT-Food science and Technology,2015
3. Texture of bread crust: puncturing settings effect and its relationship to microstructure;Altamirano-Fortoul;J. Texture Stud.,2013
4. Mechanical, microstructure and permeability properties of a model bread crust: effect of different food additives;Altamirano-Fortoul;J. Food Eng.,2015
5. Gluten-free Cereal Products and Beverages;Arendt,2008
Cited by
61 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献