TY  - JOUR 
AU  - Pérez Quirce, Sandra
AU  - Lazaridou, Athina
AU  - Biliaderis, Costas G.
AU  - Ronda Balbás, María Felicidad
PY  - 2017
SN  - 0023-6438
UR  - http://uvadoc.uva.es/handle/10324/24269
AB  - The study aimed at investigating the effects of molecular weight(peak molecular weight, Mp, 83, 192 and 650 kDa) and level (1.3, 2.6 and 3.9 g/100 g flour basis) of enriched in β-glucan (BG) concentrates (from oat and barley) added into rice flour...
LA  - eng
PB  - Elsevier
KW  - Gluten free bread
KW  - pasting properties
KW  - oscillatory test
KW  - creep-recovery test
KW  - digestible starch
TI  - Effect of b-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility
DO  - http://dx.doi.org/10.1016/j.lwt.2017.04.065
ER  -