Effect of high pressure processing on the baking aptitude of corn starch and rice flour

Published 2016 View Full Article

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Title
Effect of high pressure processing on the baking aptitude of corn starch and rice flour
Authors
Keywords
Gluten-free bread, High pressure processing, Bread staling, Texture
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 73, Issue -, Pages 20-27
Publisher
Elsevier BV
Online
2016-05-14
DOI
10.1016/j.lwt.2016.05.028

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