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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:scopusQuality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics
ArticleAbstract: The design of gluten-free bread-like products involves the study of gluten-free dough rheology and tPalabras claves:Bread quality, Dough behaviour, Gluten-free, Rice flour, Wheat freeAutores:Cristina M. Rosell, Matos M.E.Fuentes:scopus