Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
Ainhoa Vicente, Marina Villanueva, Pedro A. Caballero, Athina Lazaridou, Costas G. Βiliaderis, Felicidad Ronda
Topics & Concepts
Food scienceStarchGlutenChemistryMoistureRice flourWheat flourHydrolysisGluten freeMaterials scienceRaw materialBiochemistryOrganic chemistryFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology