Characterization of gluten-free bread crumb baked at atmospheric and reduced pressures using TD-NMR
Author:
Affiliation:
1. Irstea, OPAALE, IRM Food team; Rennes France
Funder
FranceAgriMer
Publisher
Wiley
Subject
General Materials Science,General Chemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/mrc.4829/fullpdf
Reference44 articles.
1. E. Gallagher University College Cork, Ireland 2005
2. State of the Art in Gluten-Free Research
3. Current and forward looking experimental approaches in gluten-free bread making research
4. Starch Characteristics Linked to Gluten-Free Products
5. Viscoelastic properties of maize starch/hydrocolloid pastes and gels
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