Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers

Author: Alvarez María Dolores   Cuesta Francisco Javier   Herranz Beatriz   Canet Wenceslao  

Publisher: MDPI

E-ISSN: 2304-8158|6|1|3-3

ISSN: 2304-8158

Source: Foods, Vol.6, Iss.1, 2017-01, pp. : 3-3

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Abstract