Effect of water content and flour particle size on gluten-free bread quality and digestibility

Article

Abstract: The impact of dough hydration level and particle size distribution of the rice flour on the gluten f

Palabras claves:

gluten-free bread, Particle size, Starch digestibility, water content

Autores:

Cristina M. Rosell, De La Hera E., Gómez M.

Fuentes:

scopus