Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose

Article

Abstract: To understand the role of hydrocolloids’ viscosity in developing gluten-free (GF) bread, a range of

Palabras claves:

gluten-free bread, HPMC, Hydration, hydrocolloids, texture, Viscosity

Autores:

Cristina M. Rosell, Garzón R., Morreale F.

Fuentes:

scopus