TY  - JOUR 
AU  - Vicente Fernández, Ainhoa
AU  - Villanueva Barrero, Marina
AU  - Caballero Calvo, Pedro Antonio
AU  - Lazaridou, Athina
AU  - Biliaderis, Costas G.
AU  - Ronda Balbás, María Felicidad
PY  - 2024
SN  - 0268-005X
UR  - https://uvadoc.uva.es/handle/10324/64436
AB  - Microwave (MW)-assisted hydrothermal treatment of buckwheat grains was explored to improve the physical
properties and nutritional quality of gluten-free (GF) bread. A mixture of 80% rice flour and 20% corn starch was
used as control recipe (CR),...
LA  - eng
PB  - Elsevier
KW  - Gluten-free bread
KW  - Buckwheat
KW  - Microwave treatment
KW  - Dough rheology
KW  - In vitro digestion
TI  - Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
DO  - 10.1016/j.foodhyd.2023.109644
ER  -