Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
about
Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum.Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics.A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility.Gluten-free bakery and pasta products: prevalence and quality improvement
P2860
Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
description
im Juni 2015 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в червні 2015
@uk
name
Effect of barley and oat β-glu ...... ughs and bread characteristics
@en
Effect of barley and oat β-glu ...... ughs and bread characteristics
@nl
type
label
Effect of barley and oat β-glu ...... ughs and bread characteristics
@en
Effect of barley and oat β-glu ...... ughs and bread characteristics
@nl
prefLabel
Effect of barley and oat β-glu ...... ughs and bread characteristics
@en
Effect of barley and oat β-glu ...... ughs and bread characteristics
@nl
P2093
P1433
P1476
Effect of barley and oat β-glu ...... ughs and bread characteristics
@en
P2093
Athina Lazaridou
Costas G. Biliaderis
Sandra Perez-Quirce
P304
P356
10.1016/J.FOODHYD.2015.02.031
P577
2015-06-01T00:00:00Z