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The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol

Crossref DOI link: https://doi.org/10.1007/s11947-016-1845-4

Published Online: 2016-12-08

Published Print: 2017-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Moreira, Ramón

Chenlo, Francisco

Torres, María D.

Romaní, Adrián
Funding

Funding for this research was provided by:

Ministry of Economy and Competitiveness of Spain and European Regional Development Fund (CTQ-2013-43616/P)

Xunta de Galicia (POS-A/2012/116)
License Information

License valid from 2016-12-08