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Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.
Mancebo, Camino M; Merino, Cristina; Martínez, Mario M; Gómez, Manuel.
Afiliação
  • Mancebo CM; Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
  • Merino C; Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
  • Martínez MM; Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
  • Gómez M; Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
J Food Sci Technol ; 52(10): 6323-33, 2015 Oct.
Article em En | MEDLINE | ID: mdl-26396377
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article