TY  - JOUR 
AU  - Sigüenza Andrés, Teresa
AU  - Gallego Gallego, Cristina
AU  - Gómez Pallarés, Manuel
PY  - 2021
SN  - 0023-6438
UR  - https://uvadoc.uva.es/handle/10324/48064
AB  - The effect of incorporating different forms of cassava (flour, native and sour starch) on the quality of gluten-free breads was evaluated. Ten or 20% of a maize starch/rice flour mixture was replaced by these cassava products. Pasting and hydration...
LA  - eng
PB  - Elsevier
KW  - Gluten-free bread
KW  - Pan sin gluten
KW  - Cassava
KW  - Casava
TI  - Can cassava improve the quality of gluten free breads?
DO  - 10.1016/j.lwt.2021.111923
ER  -