TY  - JOUR 
AU  - Pérez Quirce, Sandra
AU  - Caballero Calvo, Pedro Antonio
AU  - Vela Corona, Antonio José
AU  - Villanueva Barrero, Marina
AU  - Ronda Balbás, María Felicidad
PY  - 2018
SN  - 0268-005X
UR  - http://uvadoc.uva.es/handle/10324/28959
AB  - The addition of bioactive β-glucan to gluten-free breads is of special interest to people suffering from celiac disease. Most of the studies found in literature involve cereal (1 → 3)(1 → 4)-β-glucan, while those from yeast and fungi are still nearly...
LA  - eng
PB  - Elsevier
KW  - (1-3)(1-6)-β-glucan
KW  - Bread
KW  - Rheology
KW  - Gluten-free
KW  - Dough
TI  - Impact of yeast and fungi (1-3)(1-6)- β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs
DO  - https://doi.org/10.1016/j.foodhyd.2018.01.004
ER  -