@inbook{d20f30d9a0f64f8b96ae9e1fd67f1de8,
title = "Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits",
keywords = "Amaranth used in gluten-free product production, Confocal laser scanning microscopy (CLSM) for structural characterisation of complex food systems, Dough microstructure and textural aspects of gluten-free yeast bread and biscuits, Fundamental rheology, standard baking tests and texture profile analysis (TPA), Gluten component for wheat bakery product quality and structure, Gluten-free bakery products, Glutenins - dough's resistance to extension, Hydrocolloids for gluten-free bread development, Hydrocolloids for gluten-free formulation and good gas holding properties, Response surface methodology (RSM)",
author = "Arendt, \{Elke K.\} and Stefano Renzetti and Bello, \{Fabio Dal\}",
year = "2009",
month = oct,
day = "27",
doi = "10.1002/9781444316209.ch8",
language = "English",
isbn = "9781405159159",
pages = "107--129",
booktitle = "Gluten-Free Food Science and Technology",
publisher = "Wiley-Blackwell",
address = "United States",
}