High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance
Crossref DOI link: https://doi.org/10.1007/s10068-018-0341-1
Published Online: 2018-03-01
Published Print: 2018-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Martín-Esparza, M. E. http://orcid.org/0000-0002-0066-6748
Raigón, M. D.
Raga, A.
Albors, A.
Funding for this research was provided by:
Conselleria de Empresa, Universidad y Ciencia (AICO/2016/056)
Text and Data Mining valid from 2018-03-01
Article History
Received: 17 October 2017
Revised: 13 February 2018
Accepted: 19 February 2018
First Online: 1 March 2018