TY  - JOUR 
AU  - Pico Carbajo, Joana
AU  - Prieto Reguilón, Montserrat
AU  - Bernal del Nozal, José
AU  - Gómez Pallarés, Manuel
PY  - 2019
SN  - 0733-5210
UR  - http://uvadoc.uva.es/handle/10324/36617
AB  - Gluten-free bread crusts are known for their crumbly texture, light colour, poor nutritional quality and weak aroma. The objective of this research was to improve crust quality of gluten-free breads by the addition of rice, pea, egg white and whey...
LA  - spa
PB  - Elsevier
TI  - Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads
DO  - 10.1016/j.jcs.2019.01.014
ER  -