Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

Article

Abstract: The incorporation of proteins has been long established in the bakery industry to obtain enriched pr

Palabras claves:

Gluten-free, Muffins, Protein sources, Quality, rheology, Rice flour

Autores:

Cristina M. Rosell, Matos M.E., Sanz T.

Fuentes:

scopus