TY  - JOUR 
AU  - Pablo, Silvia de
AU  - Salvati, Diogo
AU  - Gómez Pallarés, Manuel
PY  - 2025
SN  - 0733-5210
UR  - https://uvadoc.uva.es/handle/10324/80659
AB  - Although research on gluten-free breads has expanded considerably over the past decades, quality control of gluten-free flours and doughs remains challenging, and variability in loaf volume have yet to be effectively minimised. In studies on wheat...
LA  - eng
PB  - Elsevier
KW  - Coeliac
KW  - Farinograph
KW  - Water
KW  - Rice flour
TI  - Adjustment of dough hydration to achieve standardised volume in gluten-free breads
DO  - 10.1016/j.jcs.2025.104322
ER  -