Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

1. Villanueva, M.
2. Pérez-Quirce, S.
3. Collar, C.
4. Ronda, F.

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DOI: 10.1016/J.LWT.2018.05.069 GOOGLE SCHOLAR lock_openUVADOC editor

Sustainable development goals

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

2005/00358/001

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