Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism

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Title
Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism
Authors
Keywords
Pickering emulsion, Starch damage, Surface tension
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 79, Issue -, Pages 632-639
Publisher
Elsevier BV
Online
2016-12-01
DOI
10.1016/j.lwt.2016.11.086

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