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Rheological properties of rice-soybean protein composite flours assessed by mixolab and ultrasound
ArticleAbstract: The rheological behavior of gluten-free composite flours formulated with rice flour and increasing aPalabras claves:Autores:Cristina M. Rosell, García-Alvárez J., Marco C., Salazar J.Fuentes:scopusUltrasonic study of wheat flour properties
ArticleAbstract: In this work, the wheat flour properties are investigated using ultrasound techniques. Moreover, thePalabras claves:Bread dough, flour, Ndt, rheology, UltrasoundAutores:Cristina M. Rosell, García-Alvárez J., Salazar J.Fuentes:scopus