Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

By M. E. Matos, C. Rosell. Food and Bioprocess Technology, 2013

115 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/2981c43eb10628f2b2b3d65c1711416a3d529ffb

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Gárzon
2. F. Morreale
3. C. Rosell

In Nutrition and Dietetics

1. R. Gárzon
2. F. Morreale
3. C. Rosell

Citations in the corpus

• Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose (2017, methodology): “Garenne, France), collecting information about rheological properties of GF batter during mixing, 132 cooking and cooling (Matos and Rosell, 2013).”