Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread

Published 2019 View Full Article

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Title
Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 300, Issue -, Pages 125196
Publisher
Elsevier BV
Online
2019-07-16
DOI
10.1016/j.foodchem.2019.125196

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