Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread
The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into accou...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Instituto de Tecnologia do Paraná (Tecpar)
2004-03-01
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| coleção: | Brazilian Archives of Biology and Technology |
| Assuntos: | |
| Acesso em linha: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100009 |
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