Breadmaking performance of protein enriched, gluten-free breads

Article

Abstract: Soybean enriched, rice-based gluten-free breads were designed incorporating a structuring agent (hyd

Palabras claves:

bread, Gluten free, Hydroxypropylmethylcellulose, Rice Xour, Soybean proteins, Transglutaminase

Autores:

Cristina M. Rosell, Marco C.

Fuentes:

scopus