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Rural Sustainability Research
Volume 31 (2014): Issue 1 (July 2014)
Open Access
The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production
Laila Vilmane
Laila Vilmane
and
Evita Straumite
Evita Straumite
| Jul 29, 2014
Rural Sustainability Research
Volume 31 (2014): Issue 1 (July 2014)
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Published Online:
Jul 29, 2014
Page range:
1 - 11
DOI:
https://doi.org/10.2478/plua-2014-0001
Keywords
Gluten-free bread
,
color
,
rheology
,
soy flour
,
dough
© 2014 Latvia University of Agriculture
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.