Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation
Author:
Affiliation:
1. Department of Plant Science; North Dakota State University; Fargo ND 58108-6050
2. Department of Statistics; Miami University; 311 Upham Hall Oxford OH 45056
3. Department of Food Engineering; Sutcu Imam University; Kahramanmaras Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12888/fullpdf
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4. More baking problems solved
5. Morphological, physicochemical and structural characteristics of oxidized barley and corn starches;Chávez-Murillo;Starch-Stärke,2008
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