The impact of resistant starch on characteristics of gluten-free dough and bread

标题
The impact of resistant starch on characteristics of gluten-free dough and bread
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 23, Issue 3, Pages 988-995
出版商
Elsevier BV
发表日期
2008-07-23
DOI
10.1016/j.foodhyd.2008.07.010

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