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Article

[Performance of rice varieties in making bread without gluten].

Archivos latinoamericanos de nutricion - 1 Jun 1999

Torres R L, González R J, Sánchez H D, Osella C A, de la Torre M A

Abstract excerpt

The objective of this work was the evaluation of the technological behavior of seven rice genotypes, using a baking test for bread without gluten, and taking account the influence of particle size and physicochemical properties of the rice on the technological aptitude to produce the bread. Total and insoluble amylose content and hydration were used to make its relationship with bread quality. The genotypes Rico...

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PMID: 10488396

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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