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. 2022 Mar 16;11(6):848. doi: 10.3390/foods11060848

Figure 3.

Figure 3

Dough curves of selected gluten-free bread formulations and parameters obtained by Mixolab®. Dough mixtures according to the levels of rice flour (RF), potato starch (PS) and pseudocereal flours: amaranth (AF), buckwheat (BF) and quinoa (QF).