Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours

Article

Abstract: The impact of hydrothermal treatment of rice and corn flours on their potential as gluten free baker

Palabras claves:

Breadmaking, Corn, Gluten free, Hydrothermal treatment, Rice

Autores:

Benatallah L., Bourekoua H., Cristina M. Rosell, Zidoune M.N.

Fuentes:

scopus