Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics
Author:
Affiliation:
1. Food Technology Area; College of Agricultural Engineering, University of Valladolid; Palencia 34004 Spain
Funder
Ministerio de Ciencia e Innovación
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12270/fullpdf
Reference30 articles.
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3. Rheology and the breadmaking process;Dobraszczyk;Journal of Cereal Science,2003
4. Development and evaluation of products from cassava flour as new alternatives to wheaten breads;Eggleston;Journal of the Science of Food and Agriculture,1992
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