TY  - JOUR 
AU  - Martínez Martínez, Mario
AU  - Oliete, Bonastre
AU  - Roman Rivas, Laura
AU  - Gómez Pallarés, Manuel
PY  - 2014
UR  - http://uvadoc.uva.es/handle/10324/5724
AB  - The extrusion may improve coeliac bread quality by modifying the functional properties of flour. This study investigates the influence of the substitution of 10% of rice flour by extruded rice flours (three intensities of treatment and two particle...
LA  - eng
PB  - Willey
KW  - extrusión
KW  - pan sin gluten
KW  - tamaño de partícula
KW  - microestructura
TI  - Influence of the addition of extruded flours on rice bread quality
DO  - 10.1111/jfq.12071
ER  -