Improved viscoelastic zein–starch doughs for leavened gluten-free breads: Their rheology and microstructure - Concepedia

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Improved viscoelastic zein–starch doughs for leavened gluten-free breads: Their rheology and microstructure

139

Citations

28

References

2008

Year

T. Schober, Scott R. Bean, Daniel L. Boyle, Seok-Ho Park

Journal of Cereal Science

Viscoelastic Zein–starch DoughsFood EngineeringLeavened Gluten-free Breads

References

	Year	Citations

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