Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins

Research output: Contribution to journalResearch articleContributedpeer-review

Contributors

  • Calvin Onyango - (Author)
  • Christopher Mutungi - (Author)
  • Georg Unbehend - (Author)
  • Meinolf Lindhauer - (Author)

Details

Original languageEnglish
Pages (from-to)2493-2499
JournalInternational Journal of Food Science and Technology
Volume44
Publication statusPublished - 2009
Peer-reviewedYes

External IDs

Scopus 70450174329

Keywords

Keywords

  • Resistente Stärke