Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread
Se evalu ̤el uso de harina de almidones de arroz, maz̕ y yuca en varias formulaciones, con el fin de encontrar una mezcla que reemplace la harina de trigo en la produccin̤ de pan blanco libre de gluten. Se evaluaron los parm̀etros de produccin̤ a travš de anl̀isis sensorial. Se evaluaron los panes...
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| Other Authors: | , , , |
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| Format: | Book |
| Language: | English |
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| Online Access: | Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread |
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