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Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours
ArticleAbstract: The impact of hydrothermal treatment of rice and corn flours on their potential as gluten free bakerPalabras claves:Breadmaking, Corn, Gluten free, Hydrothermal treatment, RiceAutores:Benatallah L., Bourekoua H., Cristina M. Rosell, Zidoune M.N.Fuentes:scopusDevelopment of gluten-free bread using low-pressure homogenized rice flour supplemented with faba bean flour
ArticleAbstract: Background and objectives: Low-pressure homogenization (30 MPa-3 passes) applied to long (LRF) and mPalabras claves:crumb texture, faba bean flour, Particle size, Porosity, powder blends, ProofingAutores:Benatallah L., Boulemkahel S., Cristina M. Rosell, Garzón R.Fuentes:scopus