Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread
The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into accou...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2004
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| Texto completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100009 |
| País: | Brasil |
| Oai: | oai:scielo:S1516-89132004000100009 |