TY - JOUR AU - Roman Rivas, Laura AU - Cal Núñez, Eva de la AU - Gómez Pallarés, Manuel AU - Martínez Martínez, Mario AU - Elsevier PY - 2018 UR - http://uvadoc.uva.es/handle/10324/29451 AB - Specific volume and crumb hardness, cohesiveness and porosity of gluten-free breads (GFBs) are still far from consumers’ expectations. Since additives are increasingly avoided by the consumers, a quality improvement of GFBs through the optimization of... LA - spa KW - Starch KW - Gluten-free KW - Bread KW - Rheology KW - Wheat KW - Pickering effect TI - Specific ratio of A- to B-type wheat starch granules improves the quality of gluten-free breads: optimizing dough viscosity and pickering stabilization DO - https://doi.org/10.1016/j.foodhyd.2018.04.034 ER -