Journal articles
RVA gel texture as predictive indicator for starch-based noodle quality - a study based on gluten-free noodles from tarwi-cassava blends
Iglesias-Molina I, Linares-García L, Schönlechner R. RVA gel texture as predictive indicator for starch-based noodle quality - a study based on gluten-free noodles from tarwi-cassava blends. Lwt-Food Science and Technology. 2026;256:119858. doi:https://doi.org/10.1016/j.lwt.2026.119858
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BOKU Autors
Regine Schönlechner
Assoc. Prof. Priv.Doz. Mag. Dr.nat.techn. Dr.h.c. Regine Schönlechner
