Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads-Reference-Cited by-同舟云学术

Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads

Published:2013-12-13 Issue:5 Volume:49 Page:1375-1382
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Pérez-Quirce Sandra¹,Collar Concha²,Ronda Felicidad¹

Affiliation:

1. Department of Agriculture and Forestry Engineering, Food Technology; College of Agricultural and Forestry Engineering; University of Valladolid; Av. Madrid, 44 34004 Palencia Spain

2. Cereal Group; Food Science Department; Instituto de Agroquímica y Tecnología de Alimentos; IATA-CSIC; Avda. Catedrático Agustín Escardino 7 46980 Paterna Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference28 articles.

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3. Methylcellulose as a structure enhancer in bread baking;Bell;Cereal Foods World,1990

4. Utilisation of Glucagel® in the beta-glucan enrichment of breads: A physicochemical and nutritional evaluation;Brennan;Food Research International,2007

5. High (1-3,1-4)-beta-glucan barley fractions in bread making and their effects on human glycemic response;Cavallero;Journal of cereal science,2002

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