Analysis of Textural Properties of Gluten Free Breads
Bread is one of the most important gluten-free foods, and it is usually connected with crumbling texture, poor colour, low volume, unsatisfactory taste and a short shelf-life, probably due to the lack of the viscosity network formed by gluten. Thus, some defects of gluten- free bread are related wit...
| Autor principal: | |
|---|---|
| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.19/6717 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/6717 |