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

  1. Roman, L.
  2. Cal, E.D.L.
  3. Gomez, M.
  4. Martinez, M.M.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Any de publicació: 2018

Volum: 82

Pàgines: 510-518

Tipus: Article

DOI: 10.1016/J.FOODHYD.2018.04.034 GOOGLE SCHOLAR lock_openUVADOC editor
Font de les dades: Scopus