TY  - JOUR 
AU  - Sahagún Carabaza, Marta
AU  - Bravo Núñez, Ángela
AU  - Báscones Ruiz, Guillermo
AU  - Gómez Pallarés, Manuel
PY  - 2018
UR  - http://uvadoc.uva.es/handle/10324/29450
AB  - The aim of this study was to examine the effect of four commercial proteins (pea, rice, egg white and whey) on the characteristics of gluten-free layer cakes. Rice flour was partially substituted with 15, 30 and 45% protein. Hydration properties,...
LA  - spa
TI  - Influence of protein source on the characteristics of gluten-free layer cakes
ER  -