Role of Starch in Gluten-Free Breads
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-73898-3_10
Reference79 articles.
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3. Ariyantoro, A. R., Katsuno, N., & Nishizu, T. (2018). Effects of dual modification with succinylation and annealing on physicochemical, thermal and morphological properties of corn starch. Food, 7, 133. https://doi.org/10.3390/foods7090133
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5. Charlène, O., Grosmaire, L., Marcel, R., et al. (2019). Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours. LWT - Food Science and Technology, 101, 575–582.
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