TY  - JOUR 
AU  - Villanueva Barrero, Marina
AU  - Vicente Fernández, Ainhoa
AU  - Neves, Grazielle Nathia
AU  - Ronda Balbás, María Felicidad
PY  - 2024
SN  - 0268-005X
UR  - https://uvadoc.uva.es/handle/10324/72865
AB  - Hydrocolloids such as hydroxypropyl methylcellulose (HPMC) are commonly used in gluten-free (GF) products to mimic the viscoelastic properties of gluten. However, GF products must meet current consumer expectations by not only being tasty and...
LA  - eng
PB  - Elsevier
KW  - Microwave treatment
KW  - Rice flour
KW  - HPMC
KW  - Dough rheology
KW  - Gluten-free bread
TI  - Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
DO  - 10.1016/j.foodhyd.2024.109738
ER  -