Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making

  1. Martínez, M.M.
  2. Díaz, Á.
  3. Gómez, M.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2014

Volume: 142

Pages: 49-56

Type: Article

DOI: 10.1016/J.JFOODENG.2014.06.020 GOOGLE SCHOLAR

Sustainable development goals

Related Projects

MEJORA DE LA RED DE GLUTEN Y CREACIÓN DE ESTRUCTURAS ANÁLOGAS MEDIANTE LA INTERACCIÓN DE PROTEINAS, HIDRATOS DE CARBONO Y ENZIMAS.

2005/00358/001

Data source: Scopus