Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz

Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is...

Full description

Bibliographic Details
Main Authors: Maria Teresa Pedrosa Silva Clerici, Ahmed A. El-Dash
Format: Article
Language:English
Published: Sociedad Latinoamericana de Nutrición
Series:Archivos Latinoamericanos de Nutrición
Subjects:
Online Access:http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222006000300013&lng=en&tlng=en