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...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
Sociedad Latinoamericana de Nutrición
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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 |