Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour-Reference-Cited by-同舟云学术

Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

Published:2018-01 Issue: Volume:239 Page:1064-1074
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Xingli,Mu Taihua,Sun Hongnan,Zhang Miao,Chen Jingwang,Fauconnier Marie Laure

Funder

Public Welfare Industry (Agriculture) Research Project of China

Basic Research Expenses Budget Incremental Project of Chinese Academy of Agricultural Science

Central Public-interest Scientific Institution Basal Research Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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