Impact of microwave and ultrasound treatments on the functionality of gluten-free flours. Application to the creation of structures in gluten-free bread matrices.
Ref: AGL2015-63849-C2-2-R
Funding entity:
Start date: 01/01/2016
End date: 31/12/2020
Principal investigator:
Felicidad Ronda Balbás
Food Technology Full Professor
