EFFECT OF A NEW ORANCE FIBRE INGREDIENT AND MICROWAVE TECHNOLOGY ON QUALITY OF GLUTEN-FREE MUFFINS

  1. Rodríguez, R.
  2. Alvarez-Sabatel, S.
  3. Rios, Y.
  4. Rioja, P.
  5. Talens, C.
Proceedings:
AMPERE 2021 Proceedings - 18th International Conference on Microwave and High Frequency Applications

Year of publication: 2021

Pages: 95

Type: Conference paper