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

Journal of Cereal Science

Volumn 67, Issue , 2016, Pages 68-74

  Gómez, Manuel ^a   Martínez, Mario M ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Fine grinding; Hydrothermal treatment; Milling; Particle size

Indexed keywords

EID: 84937598006     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.07.009     Document Type: Article

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