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Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance
ArticleAbstract: Maize is used for bakery and for gluten-free food for coeliac patients. Our objective was assessingPalabras claves:bread, flour, gluten-free bread, maize, rheologyAutores:Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopusNutritional value of whole maize kernels from diverse endosperm types and effects on rheological quality
ArticleAbstract: Maize’s (Zea mays L.) nutrient content can be modified through selection. The objective of this studPalabras claves:Dent grain, Endosperm, Flint grain, maize, Nutritional value, opaque2, Rheological factors, waxy1Autores:Álvarez-Iglesias L., Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopus