Influence of Mixing on Quality of Gluten-Free Bread

Journal of Food Quality

Volumn 36, Issue 2, 2013, Pages 139-145

  Gómez, Manuel ^a   Talegón, María ^a   de la Hera, Esther ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BREAD QUALITY; GLUTEN-FREE; GLUTEN-FREE BREAD; MIXING SPEED; MIXING TIME; SIGNIFICANT DIFFERENCES;

FOOD PRODUCTS; HYDRATION;

MIXING;

EID: 84875822441     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12014     Document Type: Article

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