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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:scopusEffects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality
ArticleAbstract: Maize is used in bakery and gluten free food for celiac patients. The objective of this study was toPalabras claves:gluten-free bread, Maize flour, opaque2, waxy1Autores:Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopus