The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling

Published 2020 View Full Article

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Title
The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling
Authors
Keywords
Gluten-free, Staling, Shelf-life, Amylopectin retrogradation, Texture
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 132, Issue -, Pages 109908
Publisher
Elsevier BV
Online
2020-07-19
DOI
10.1016/j.lwt.2020.109908

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