Effects of whole and malted quinoa flour addition on gluten-free muffins quality
Artículo
Acceso abierto
Artículo
CONICET Digital
Gluten-free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due ...
Idioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access