Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours - Concepedia

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Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours

DOI Full Paper Access

40

Citations

18

References

2018

Year

Gökçen Kahraman, Şebnem Harsa, M. Lucisano, Carola Cappa

Food ChemistryBiomanufacturingFood PhysicFood BiophysicsRheological PropertiesRice-based Gluten-free BlendsChickpea FloursFood EngineeringFood ProcessingFood TechnologyHealth Sciences

References

	Year	Citations

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