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

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

224

Citations

21

References

2009

Year

M. Mariotti, M. Lucisano, Maria Ambrogina Pagani, P. K. W. Ng

Food Research International

Psyllium FlourGrain SciencePolysaccharidePea IsolateGrain QualityCorn Starch

References

	Year	Citations

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