Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 197-207

  Ronda, Felicidad ^a   Perez Quirce, Sandra ^a   Lazaridou, Athina ^b   Biliaderis, Costas G ^b  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Barley glucans; Bread; Dough rheology; Gluten free formulations; Oat glucans; Glucan molecular weight

Indexed keywords

HORDEUM;

EID: 84924612323     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.031     Document Type: Article

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