TY  - JOUR 
AU  - Martínez Martínez, Mario
AU  - Marcos, Pablo
AU  - Gómez Pallarés, Manuel
PY  - 2013
UR  - http://uvadoc.uva.es/handle/10324/5721
AB  - One of the main problems with gluten-free breads is their texture and their rapid staling. In this work the influence of different enzymes (one protease, one lipase and two amylases) and of extruded rice flour on rice-bread texture and texture...
LA  - eng
KW  - Pan de arroz
KW  - Envejecimiento
KW  - Lipasa
KW  - Amilasas
KW  - Harina pregelatinizada
TI  - Texture development in gluten-free breads: Effect of different enzymes and extruded flour
DO  - 10.1111/jtxs.12037
ER  -