Development of gluten-free bread using low-pressure homogenized rice flour supplemented with faba bean flour

Article

Abstract: Background and objectives: Low-pressure homogenization (30 MPa-3 passes) applied to long (LRF) and m

Palabras claves:

crumb texture, faba bean flour, Particle size, Porosity, powder blends, Proofing

Autores:

Benatallah L., Boulemkahel S., Cristina M. Rosell, Garzón R.

Fuentes:

scopus