Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour-Reference-Cited by-同舟云学术

Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour

Published:2022-06 Issue: Volume:5 Page:100134
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Agarwal Deepa^ORCID,Wallace Alison,Kim Esther H.-J.^ORCID,Wadamori Yukiko,Feng Limei,Hedderley Duncan^ORCID,Morgenstern Marco P.

Publisher

Elsevier BV

Subject

Food Science

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