Effect of cyclodextrinase on dough rheology and bread quality from rice flour

Article

Abstract: Gluten-free breads are usually characterized by deficient quality characteristics as compared to whe

Palabras claves:

Cyclodextrin, Cyclodextrin glycosyl transferase, Dynamic rheology, Enzymes, HPMC, Rice bread quality, Rice flour

Autores:

Carbonell J.V., Cristina M. Rosell, Guardiola I., Gujral H.S.

Fuentes:

scopus