TY  - THES 
A3  - Gómez Pallarés, Manuel
AU  - Bugarín Labrador, Raquel
PY  - 2022
UR  - https://uvadoc.uva.es/handle/10324/55767
AB  - Nowdays increasing awareness of celiac disease and market demands have driven interest in the development of gluten-free breads with differentiated value. The absence of gluten results in a liquid dough unable to retain the maximum gas produced during...
LA  - spa
KW  - Fibra cítrica
KW  - Pan sin gluten
KW  - Reología
KW  - Capacidad de retención de agua
KW  - Viscosidad
TI  - Desarrollo de panes sin gluten con elevado contenido en fibra
M3  - info:eu-repo/semantics/masterThesis
ER  -