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A fundamental rheological approach to determine the optimum water absorption capacity of a model gluten‐free dough system: soy flour dough

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autore principale:	Gamze Yazar
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2025
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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