Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads

International Journal of Food Science and Technology

Volumn 49, Issue 5, 2014, Pages 1375-1382

  Pérez Quirce, Sandra ^a   Collar, Concha ^b   Ronda, Felicidad ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bread quality; Gluten free; Hydrocolloids; glucan

Indexed keywords

ELASTICITY;

BREAD QUALITY; DIETARY FIBRE; GLUCAN CONTENT; GLUTEN-FREE; HYDROCOLLOIDS; HYDROXYPROPYL METHYLCELLULOSE; NUTRITIONAL BENEFITS; WATER ADDITION;

FOOD PRODUCTS;

EID: 84898031959     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12439     Document Type: Article

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