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Peer-reviewedLicence not statedLWT - Food Science and Technology

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

  • Candela Paesani
  • Ángela Bravo-Núñez
  • Manuel Gómez
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Cite

BibTeXRIS
BibTeX
@article{paesani2026effect,
  title = {{Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes}},
  author = {Candela Paesani and Ángela Bravo-Núñez and Manuel Gómez},
  journal = {LWT - Food Science and Technology},
  year = {2026},
  month = sep,
  doi = {10.1016/j.lwt.2020.109959},
  url = {https://hal.inrae.fr/hal-05771324v1},
}
RIS
TY  - JOUR
TI  - Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes
AU  - Candela Paesani
AU  - Ángela Bravo-Núñez
AU  - Manuel Gómez
PY  - 2026
DA  - 2026/09/30
JO  - LWT - Food Science and Technology
DO  - 10.1016/j.lwt.2020.109959
UR  - https://hal.inrae.fr/hal-05771324v1
SN  - 0023-6438
SN  - 1096-1127
ER  -