Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2399-1.pdf
Reference36 articles.
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4. Gray JA, Bemiller JN (2003) Bread staling: molecular basis and control. Compr Rev Food Sci F 2(1):1–21
5. Hesso N, Loisel C, Chevallier S, Le-Bail A (2014) Impact of pregelatinized starches on the texture and staling of conventional and degassed pound cake. Food Bioprocess Technol 7(10):2923–2930
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