Maize-based gluten-free bread: Influence of processing parameters on sensory and instrumental quality

Article

Abstract: The performance of maize bread with spongy texture is still a technological challenge due to the abs

Palabras claves:

Blanching, Broa, gluten-free bread, Maize bread, Maize flours, rheology

Autores:

Brites C.M., Collar C., Cristina M. Rosell, Santos C., Trigo M.J.

Fuentes:

scopus