Influence of the Addition of Extruded Flours on Rice Bread Quality

Journal of Food Quality

Volumn 37, Issue 2, 2014, Pages 83-94

  Martínez, Mario M ^a   Oliete, Bonastre ^a   Román, Laura ^a   Gómez, Manuel ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUSION; PARTICLE SIZE;

BREAD QUALITY; DOUGH HYDRATIONS; FUNCTIONAL PROPERTIES; GLUTEN-FREE BREAD; LARGER PARTICLE SIZES; RICE FLOUR; STALING OF BREAD;

FOOD PRODUCTS;

EID: 84898901652     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12071     Document Type: Article

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