Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking

Published 2010 View Full Article

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Title
Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 52, Issue 3, Pages 417-425
Publisher
Elsevier BV
Online
2010-08-06
DOI
10.1016/j.jcs.2010.07.004

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