TY  - JOUR 
AU  - Martínez Mancebo, Camino
AU  - Rodríguez, Patricia
AU  - Gómez Pallarés, Manuel
PY  - 2016
UR  - http://uvadoc.uva.es/handle/10324/22716
AB  - The mixture of rice flours, starches and proteins is common in gluten-free bakery products such as bread or cake. The aim of this study was to determine the effects of starch and/or protein addition in rice flour gluten-free cookie quality. For this...
LA  - spa
TI  - Assessing the rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies
ER  -