Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

Article

Abstract: The design of gluten-free bread-like products involves the study of gluten-free dough rheology and t

Palabras claves:

Bread quality, Dough behaviour, Gluten-free, Rice flour, Wheat free

Autores:

Cristina M. Rosell, Matos M.E.

Fuentes:

scopus