Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread

Published 2012 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 29, Issue 1, Pages 68-74
Publisher
Elsevier BV
Online
2012-02-21
DOI
10.1016/j.foodhyd.2012.02.009

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.