Effect of composition on rheological properties of gluten-free dough disks for ""empanadas"""

Ejemplares similares

• Optimization of rheological properties of gluten-free pasta dough using mixture design.
• Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten
  por: Saiz, A.I., et al.
• Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten
  por: Perez Borla, Olinda
  Publicado: (2007)
• Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
  por: Kobylañski, J.R., et al.
• Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
  por: Pérez, Oscar E., et al.
  Publicado: (2004)