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.

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DOI: 10.1016/J.FOODHYD.2018.04.034 GOOGLE SCHOLAR lock_openUVADOC editor

Data source: Scopus