Improving the functionality of gluten-free flours by microwave treatments; a tool for high quality gluten-free baking (physical, sensory and nutritional).
Ref: 706102. European Comission H2020-MSCA-IF-2015
Funding entity:
Start date: 01/09/2016
End date: 31/08/2018
Principal investigator:
Felicidad Ronda Balbás
Food Technology Full Professor
