Batter rheology and bread texture of sorghum‐based gluten‐free formulations modified with native or pregelatinised cassava starch and α‐amylase
- 26 May 2010
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 45 (6), 1228-1235
- https://doi.org/10.1111/j.1365-2621.2010.02265.x
Abstract
No abstract availableKeywords
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