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Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread

Marina Villanueva, Ainhoa Vicente, Grazielle Náthia-Neves, Felicidad Ronda

2024Food Hydrocolloids14 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceGlutenChemistryWheat flourGluten freeMoistureRice flourBread makingRaw materialOrganic chemistryFood composition and propertiesCeliac Disease Research and ManagementPolysaccharides Composition and Applications
Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread | Litcius