TY  - CHAP 
AU  - Ronda Balbás, María Felicidad
AU  - Pérez Quirce, Sandra
AU  - Villanueva Barrero, Marina
PY  - 2017
SN  - 978-0-08-100431-9
UR  - http://uvadoc.uva.es/handle/10324/28968
AB  - Little information has been published on the rheological characteristics of gluten-free doughs which greatly vary in consistency, going from batter to dough. The relationships between dough rheology and dough structure and the link between the...
LA  - eng
PB  - Elsevier
KW  - Bread
KW  - Dough
KW  - Dough hydration
KW  - Empirical rheological tests
KW  - Fundamental rheological tests
KW  - Gluten-free
TI  - Rheological properties of gluten-free bread doughs. Relationship with bread quality
DO  - https://doi.org/10.1016/B978-0-08-100431-9.00012-7
ER  -