Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch-Reference-Cited by-同舟云学术

Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch

Published:2009-10 Issue:8 Volume:42 Page:949-955
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Onyango Calvin,Unbehend Günter,Lindhauer Meinolf G.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Methylcellulose as a structure enhancer in bread baking;Bell;Cereal Foods World,1990

4. Hydrocolloids;Bemiller,2008

5. Crust and crumb characteristics of gluten free breads;Gallagher;Journal of Food Engineering,2003

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