Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough

Published 2015 View Full Article

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Title
Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 76, Issue -, Pages 402-409
Publisher
Elsevier BV
Online
2015-08-09
DOI
10.1016/j.foodres.2015.07.010

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