Can cassava improve the quality of gluten free breads?
Teresa Sigüenza-Andrés, Cristina Gallego, Manuel Gómez
Topics & Concepts
Food scienceStarchGlutenStarch gelatinizationRheologyGluten freeChemistryVolume (thermodynamics)Wheat flourMaterials scienceComposite materialPhysicsQuantum mechanicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology