Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais: [revisão]

Capriles, Vanessa Dias; Arêas, José Alfredo Gomes.
Bol. Centro Pesqui. Process. Aliment ; 29(1): 129-136, jan.-jun. 2011.
Artículo en Portugués | LILACS | ID: lil-605708

Documentos relacionados

  1. Functionality of alternative protein in gluten-free product development.
  2. Nutritional and sensory challenges of gluten-free bakery products: a review.
  3. Effect of different iron compounds on wheat and gluten-free breads.
  4. Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification.
  5. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour.
  6. Interdisciplinary Projects Applied to Chemistry Lessons: Example of Chemistry Linked to Food Science.
  7. Wheat gluten: rheological and gas retaining properties.
  8. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.
  9. Integration and expression of the high-molecular-weight glutenin subunit 1Ax1 gene into wheat.
  10. Pure White Bread? Bleached Flour, Contestations, and Regulation in Great Britain, 1900-50.