Work

Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

Year: 2020

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2020.109959

Authors: Candela Paesani, Ángela Bravo-Núñez, Manuel Gómez

Institution: Universidad de Valladolid

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funder: Interreg

OpenAlex ID: W3048882113

FWCI: 4.471

Cites: 28

Cited by: 40

Related to: 10