Influence of flour particle size on quality of gluten-free rice bread

LWT

Volumn 54, Issue 1, 2013, Pages 199-206

  Hera, Esther de la ^a   Martinez, Mario ^a   Gómez, Manuel ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Bakery quality; Coeliac; Microstructure; Rice flour quality; Water content

Indexed keywords

BAKERIES; BAKERY PRODUCTS; PARTICLE SIZE;

BAKERY QUALITY; BREAD MAKING; CELIAC; FLOUR QUALITY; GLUTEN-FREE; GLUTEN-FREE BREAD; PARTICLES SIZES; PROPERTY; RICE FLOUR; RICE FLOUR QUALITY;

MICROSTRUCTURE;

EID: 84879788406     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.04.019     Document Type: Article

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