Optimization of HPMC and water addition for a gluten-free formula with rice and field bean based on rheological properties of doughs
Leila Benatallah(University Frères Mentouri Constantine 1), Camille Michon(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Mohamed Nasreddine Zidoune
HAL (Le Centre pour la Communication Scientifique Directe)
January 1, 2012
Cited by 8
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