Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar

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Alvarenga, Nuno Bartolomeu ; Cebola Lidon, Fernando ; Belga, Elisa ; Motrena, Patrícia ; Guerreiro, Suse ; Carvalho, Maria João ; Canada, João (2011)
  • Subject: Gluten-free bread | Rice flour | Tapioca flour | Hidrocolóide algas | Pão sem gluten | Maize flour | Wheat flour | Farinha de milho | Farinha de tapioca | Tecnologia dos alimentos | Hydrocolloid seaweed agar-agar | Agar-agar | Farinha de trigo
    mesheuropmc: food and beverages | nutritional and metabolic diseases | digestive, oral, and skin physiology

Disponível em livre acesso no sítio do DOAJ em This work aims to check the rheological, physicochemical and sensory characteristics of gluten-free bread produced with corn, rice and tapioca flours, using the hydrocolloid seaweed agar-a... View more
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