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Effect of different fibers on batter and gluten-free layer cake properties
ArticleAbstract: The effect of different fibers, added individually or in combination, to improve the functional propPalabras claves:Cakes, fibers, Gluten free, Rice flour, starchAutores:Cristina M. Rosell, De La Hera E., Gómez M., Gularte M.A.Fuentes:scopusEffect of water content and flour particle size on gluten-free bread quality and digestibility
ArticleAbstract: The impact of dough hydration level and particle size distribution of the rice flour on the gluten fPalabras claves:gluten-free bread, Particle size, Starch digestibility, water contentAutores:Cristina M. Rosell, De La Hera E., Gómez M.Fuentes:scopusParticle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties
ArticleAbstract: Rice flour is becoming very attractive as raw material, but there is lack of information about the iPalabras claves:Particle size, Physical properties, Rice flour, Starch damage, Starch hydrolysisAutores:Cristina M. Rosell, De La Hera E., Gómez M.Fuentes:scopus