Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

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

Details

Original languageEnglish
Pages (from-to)465-470
JournalJournal of Food Engineering
Volume97
Publication statusPublished - 2010
Peer-reviewedYes

External IDs

Scopus 73249152154

Keywords

Keywords

  • Resistente Stärke