Investigating the addition of enzymes in gluten-free flours – The effect on pasting and textural properties

Published 2016 View Full Article

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Title
Investigating the addition of enzymes in gluten-free flours – The effect on pasting and textural properties
Authors
Keywords
Gel, Additive, Starch, Pasting property, Texture
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 69, Issue -, Pages 633-641
Publisher
Elsevier BV
Online
2016-01-15
DOI
10.1016/j.lwt.2016.01.019

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