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 journal › Research article › Contributed › peer-review
Contributors
Details
Original language | English |
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Pages (from-to) | 2493-2499 |
Journal | International Journal of Food Science and Technology |
Volume | 44 |
Publication status | Published - 2009 |
Peer-reviewed | Yes |
External IDs
Scopus | 70450174329 |
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Keywords
Keywords
- Resistente Stärke