Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread
Ainhoa Vicente, Marina Villanueva, Pedro A. Caballero, Athina Lazaridou, Costas G. Βiliaderis, Felicidad Ronda
Topics & Concepts
Gluten freeFood scienceGlutenSensory systemChemistryBiologyNeuroscienceFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology