Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance

Article

Abstract: Maize is used for bakery and for gluten-free food for coeliac patients. Our objective was assessing

Palabras claves:

bread, flour, gluten-free bread, maize, rheology

Autores:

Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.

Fuentes:

scopus