TY  - JOUR 
AU  - Sahagún Carabaza, Marta
AU  - Gómez Pallarés, Manuel
PY  - 2018
UR  - http://uvadoc.uva.es/handle/10324/33655
AB  - Most gluten-free products have lower protein content than their counterparts with wheat flour. The addition of exogenous proteins could not only be a good option to compensate for this reduction but also a tool to create gluten-free products rich in...
LA  - eng
PB  - Springer
TI  - Assessing influence of protein source on characteristics of gluten-free breads optimising their hydration level
DO  - 10.1007/s11947-018-2135-0
ER  -