Physicochemical properties of long rice grain varieties in relation to gluten free bread quality

LWT

Volumn 62, Issue 2, 2015, Pages 1203-1210

  Cornejo, Fabiola ^a,b   Rosell, Cristina M ^a  

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

^b ESCUELA SUPERIOR POLITÉCNICA DEL LITORAL   (Ecuador)

Author keywords

Bread; Gluten free; Quality; Rice flour; Variety

Indexed keywords

BAKERIES; BREADMAKING; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; GELATION; IMAGE QUALITY; PHYSICOCHEMICAL PROPERTIES; TEXTURES;

BREAD; BREAKDOWN VISCOSITY; GLUTEN-FREE; QUALITY CHARACTERISTIC; RICE FLOUR; STRONG CORRELATION; TEXTURE PROFILE ANALYSIS; VARIETY;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84933679606     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.01.050     Document Type: Article

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