Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

9 pages, 2 figures, 7 tables.-- Published online: 2 July 2008.-- The original publication is available at www.springerlink.com

Bibliographic Details
Authors:	Brites, Carla, Trigo, Maria João, Santos, Carla, Collar, Concha, Rosell, Cristina M.
Format:	article
Publication Date:	2010
Country:	España
Institution:	Consejo Superior de Investigaciones Científicas (CSIC)
Repository:	DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:	oai:digital.csic.es:10261/26929
Online Access:	http://hdl.handle.net/10261/26929
Access Level:	Open access
Keyword:	Maize flours Blanching Rheology Broa Maize bread Gluten-free bread

Description
Summary:	9 pages, 2 figures, 7 tables.-- Published online: 2 July 2008.-- The original publication is available at www.springerlink.com