TY  - JOUR 
AU  - Martínez Martínez, Mario
AU  - Gómez Pallarés, Manuel
PY  - 2017
UR  - http://uvadoc.uva.es/handle/10324/22715
AB  - Mechanistic relations between the evolution of the starch/flour structure, dough rheology and bread quality were investigated using the most common flours and starches in gluten-free bread-making. Micrographs showed that the small wheat starch...
LA  - spa
TI  - Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking
ER  -