Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
10 pages, 3 figures, 3 tables.-- Published online 18 July 2012. This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited.-- The original pub...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2012 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/59480 |
| Acceso en línea: | http://hdl.handle.net/10261/59480 |
| Access Level: | acceso abierto |
| Palabra clave: | Gluten-free bread Inulin Calcium Dough consistency Technological properties Sensory quality |
| Sumario: | 10 pages, 3 figures, 3 tables.-- Published online 18 July 2012. This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited.-- The original publication is available at www.springerlink.com |
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