The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

Published 2009 View Full Article

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Title
The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 42, Issue 8, Pages 963-975
Publisher
Elsevier BV
Online
2009-05-08
DOI
10.1016/j.foodres.2009.04.017

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