Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making

Published 2014 View Full Article

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Title
Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 142, Issue -, Pages 49-56
Publisher
Elsevier BV
Online
2014-06-20
DOI
10.1016/j.jfoodeng.2014.06.020

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