Rheological Properties Of Rice-Soybean Protein Composite Flours Assessed By Mixolab® And Ultrasound
22 pages, 3 tables, 7 figures.-- Article first published online: 24 FEB 2010.-- The definitive version is available at www3.interscience.wiley.com
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| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Wiley-Blackwell
2011-12
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| Subjects: | Gluten-free composite flours, Rheology, Rice flour, Soybean protein, Transglutaminase, |
| Online Access: | http://hdl.handle.net/10261/43137 |
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