Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.

Santamaría Gómez JM, Salinas-Moreno Y, Sigüenza López R, Espino HS, López IG, Rodríguez AC, González IA

DOI: 10.1177/10820132231166723
Published: 2024 Sep
Container: Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1177/10820132231166723,
  title = {Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.},
  author = {Santamaría Gómez JM and Salinas-Moreno Y and Sigüenza López R and Espino HS and López IG and Rodríguez AC and González IA},
  year = {2024},
  journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
  doi = {10.1177/10820132231166723},
  url = {https://doi.org/10.1177/10820132231166723}
}

RIS

TY  - JOUR
TI  - Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.
AU  - Santamaría Gómez JM
AU  - Salinas-Moreno Y
AU  - Sigüenza López R
AU  - Espino HS
AU  - López IG
AU  - Rodríguez AC
AU  - González IA
PY  - 2024
JO  - Food science and technology international = Ciencia y tecnologia de los alimentos internacional
DO  - 10.1177/10820132231166723
UR  - https://doi.org/10.1177/10820132231166723
ER  -

APA

JM, S. G., Y, S., R, S. L., HS, E., IG, L., AC, R., & IA, G. (2024). Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132231166723

Source records

pubmed · retrieved 2026-09-27T12:02:31.315Z