Published in
Elsevier, LWT - Food Science and Technology, (131), p. 109787, 2020
DOI: 10.1016/j.lwt.2020.109787
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Psyllium husk gel to reinforce structure of gluten-free pasta?
Journal article published in 2020 by
Patrícia Fradinho,
Rita Soares,
Alberto Niccolai 
,
Isabel Sousa,
Anabela Raymundo
,
Isabel Sousa,
Anabela Raymundo
This paper is made freely available by the publisher.
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