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Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

机译：米粉，玉米淀粉和小麦淀粉的混合物设计，优化麸质面包质量

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Camino M. Mancebo; Cristina Merino; Mario M. Martínez; Manuel Gómez;
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1. Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality [J] . Mancebo Camino M., Merino Cristina, Martinez Mario M., Journal of Food Science and Technology . 2015,第10期

机译：大米粉，玉米淀粉和小麦淀粉的混合物设计可优化无麸质面包的品质
2. Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads [J] . Pico Joana, Reguilon Montserrat P., Bernal Jose, Journal of Cereal Science . 2019,第期

机译：水稻，豌豆，蛋白和乳清蛋白对水稻面粉 - 玉米淀粉的含麸质面包的影响
3. Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread [J] . Lopez ACB, Pereira AJG, Junqueira RG Brazilian Archives of Biology and Technology . 2004,第1期

机译：米粉，玉米和木薯淀粉的面粉混合物，用于生产无麸质白面包
4. Protein composition and starch effects of wheat flour and its relationship with breadmaking quality of wheat [C] . Patricia Rayas-Duarte, Zorba J. Hernandez-Estrada North American Thermal Analysis Society conference . 2019

机译：小麦粉的蛋白质组成和淀粉效应及其与面包品质的关系
5. Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations. [D] . Pauwels, Derrick Jozef. 2013

机译：无麸质荞麦面包配方的烘烤性能和抗淀粉含量。
6. Mixture design of rice flour maize starch and wheat starch for optimization of gluten free bread quality [O] . Camino M. Mancebo, Cristina Merino, Mario M. Martínez, 2015

机译：米粉玉米淀粉和小麦淀粉的混合物设计可优化无麸质面包的品质
7. Effects of the addition of vital gluten to rice flour, oat flour and wheat starch on the quality of breads [O] . TEDRUS, Guilherme de A. S., ORMENESE, Rita de Cássia S. Celeste, SPERANZA, Sandra Maria, 2015

机译：在米粉，燕麦粉和小麦淀粉中添加重要面筋对面包品质的影响

Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

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