Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes
Candela Paesani, Ángela Bravo‐Núñez, Manuel Gómez
Topics & Concepts
Food scienceExtrusionGluten freeViscosityGlutenWhole wheatWheat flourChemistryMaterials scienceComposite materialFood composition and propertiesAgriculture Sustainability and Environmental ImpactNutritional Studies and Diet