Radio frequency treatment of quinoa flour enhances the physical properties of gluten-free bread
Qinxiu Chen, Jing Sun, Shizhang Dong, Pengfei Ye, Yingman Xie, Huiyun Pang, Yequn Wang, Yequn Wang, Zhenna Zhang, Yunyang Wang, Yunyang Wang
Topics & Concepts
Gluten freeGlutenFood scienceWheat glutenChemistryWheat flourSeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology