Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization

Published 2018 View Full Article

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Title
Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 82, Issue -, Pages 510-518
Publisher
Elsevier BV
Online
2018-04-20
DOI
10.1016/j.foodhyd.2018.04.034

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