Changing flour functionality through physical treatments for the production of gluten-free baking goods

Author:

Gómez ManuelORCID,Martínez Mario M.

Funder

Spanish Ministry of Economy and Sustainability

Junta de Castilla y León

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference79 articles.

1. Effects of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten;Araki;Food Sci. Technol. Res.,2009

2. Effect of flour particle size and damaged starch on the quality of cookies;Barak;J. Food Sci. Technol. Mysore,2014

3. Rice flour treatment for cake-baking applications;Bean;Cereal Chem.,1983

4. Structural transitions and related physical properties of starch;Biliaderis,2009

5. Modification of starch;Chiu,2009

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