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Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
ArticleAbstract: The incorporation of proteins has been long established in the bakery industry to obtain enriched prPalabras claves:Gluten-free, Muffins, Protein sources, Quality, rheology, Rice flourAutores:Cristina M. Rosell, Matos M.E., Sanz T.Fuentes:scopusRelationship between instrumental parameters and sensory characteristics in gluten-free breads
ArticleAbstract: Numerous bread-like gluten-free products have been lately developed due to the rising demand on wheaPalabras claves:bread, Crumb, Gluten-free, Quality, Sensory characteristicsAutores:Cristina M. Rosell, Matos M.E.Fuentes:scopus