Physicochemical properties of long rice grain varieties in relation to gluten free bread quality-Reference-Cited by-同舟云学术

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

Published:2015-07 Issue:2 Volume:62 Page:1203-1210
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Cornejo Fabiola,Rosell Cristina M.^ORCID

Funder

Spanish Scientific Research Council (CSIC)

Spanish Ministry of Economy and Sustainability

Generalitat Valenciana

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Approved Methods of Analysis;AACC International,2012

2. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Science Today,1969

3. Gluten-free breads;Arendt,2008

4. Texture profile analysis;Bourne;Food Technology,1978

5. Effect of small and large wheat starch granules on thermomechanical behavior of starch;Chiotelli;Cereal Chemistry,2002

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