Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

Published 2014 View Full Article

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Title
Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 59, Issue 1, Pages 12-20
Publisher
Elsevier BV
Online
2014-06-12
DOI
10.1016/j.lwt.2014.05.052

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