Article

Changing flour functionality through physical treatments for the production of gluten-free baking goods

Manuel GómezFood Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, SpainMario M. MartínezFood Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain

2015en

ABI

Abstract

No abstract available.

Identifiers

DOI: 10.1016/j.jcs.2015.07.009

Citations and references

Cited by 20 references

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