Improvement of the breadmaking quality of rice flour by glucose oxidase

Article

Abstract: Bread from rice flour is very difficult to bake as it lacks gluten like proteins but modification of

Palabras claves:

bread, Dynamic rheology, FZCE, Glucose oxidase, Protein crosslinking, Rice proteins

Autores:

Cristina M. Rosell, Gujral H.S.

Fuentes:

scopus