Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough-Reference-Cited by-同舟云学术

Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough

Published:2020-04 Issue: Volume:24 Page:100138
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Yamul Diego K.,Navarro Alba S.^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference37 articles.

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5. Rheological properties of gluten-free bread formulations;Demirkesen;Journal of Food Engineering,2010

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