TY  - JOUR 
AU  - Villanueva Barrero, Marina
AU  - Pérez Quirce, Sandra
AU  - Collar Esteve, Concepción
AU  - Ronda Balbás, María Felicidad
PY  - 2018
SN  - 0023-6438
UR  - http://uvadoc.uva.es/handle/10324/32601
AB  - The study of new gluten-free (GF) foods is necessary since consumers intolerant to gluten are more and more frequently diagnosed. The study evaluated the impact of acidification -with acetic+lactic blend at 0.5 g/100 g level- and protein fortification...
LA  - eng
PB  - Elsevier
KW  - Acetic acid
KW  - Gluten-Free Doughs
KW  - Lactic acid
KW  - Proteins
KW  - Rheology
TI  - Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs
DO  - https://doi.org/10.1016/j.lwt.2018.05.069
ER  -