Gluten-free dough-making of specialty breads Significance of blended starches, flours and additives on dough behaviour

Gluten-free dough-making of specialty breads : Significance of blended starches, flours and additives on dough behaviour

© The Author(s) 2014.

Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 21(2015), 7 vom: 17. Okt., Seite 523-36
1. Verfasser: Collar, Concha (VerfasserIn)
Weitere Verfasser: Conte, Paola, Fadda, Costantino, Piga, Antonio
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2015
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Comparative Study Journal Article Research Support, Non-U.S. Gov't Gluten-free additive dough flour starch viscoelasticity Dietary Fiber mehr... Dietary Proteins Food Additives Galactans Mannans Plant Gums Surface-Active Agents Starch 9005-25-8 guar gum E89I1637KE locust bean gum V4716MY704
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