TY  - JOUR 
AU  - Belorio, Mayara
AU  - Gómez Pallarés, Manuel
PY  - 2020
UR  - https://uvadoc.uva.es/handle/10324/58737
AB  - The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties. Hydration level (HL) optimization is important to maximize the hydrocolloids effects on dough...
LA  - eng
PB  - MDPI
KW  - Ingeniería Agrícola
KW  - Gluten-free bread
KW  - Hydration
KW  - Hydroxypropyl methylcellulose
KW  - Psyllium
KW  - Pan sin gluten
KW  - Hidratación
KW  - Hidroxipropilmetilcelulosa
KW  - Psilio
TI  - Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
DO  - 10.3390/foods9111548
ER  -