Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours.

Banu I, Aprodu I

DOI: 10.3390/foods11131857
Published: 2022 Jun 23
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods11131857,
  title = {Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours.},
  author = {Banu I and Aprodu I},
  year = {2022},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods11131857},
  url = {https://doi.org/10.3390/foods11131857}
}

RIS

TY  - JOUR
TI  - Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours.
AU  - Banu I
AU  - Aprodu I
PY  - 2022
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods11131857
UR  - https://doi.org/10.3390/foods11131857
ER  -

APA

I, B., & I, A. (2022). Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods11131857

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pubmed · retrieved 2026-09-26T09:55:05.409Z