Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

Author： Torres María   Fradinho Patricia   Raymundo Anabela   Sousa Isabel  

Publisher： Springer Publishing Company

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.7, Iss.4, 2014-04, pp. : 1171-1182

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