Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study

por Fetouhi, Awatif, Benatallah, Leila, Nawrocka, Agnieszka, Szymańska-Chargot, Monika, Bouasla, Abdallah, Tomczyńska-Mleko, Marta, Zidoune, Mohammed Nasreddine, Sujak, Agnieszka
Publicado 2019