TY  - JOUR 
AU  - Martínez Mancebo, Camino
AU  - Martínez Martínez, Mario
AU  - Merino, Cristina
AU  - Hera, Esther de la
AU  - Gómez Pallarés, Manuel
PY  - 2017
UR  - http://uvadoc.uva.es/handle/10324/27715
AB  - One of the main problems with gluten-free breads is their texture and their rapid staling. Fats are widely used for the improvement of texture and other quality parameters in gluten-free breads. The effect of oil and shortening in rice-breads quality...
LA  - eng
TI  - Relationship between dough rheology and quality characteristics of rice based breads with oil or shortening
ER  -