Gluten-free cheese bread from frozen dough: effect of modified cassava starch
Author:
Affiliation:
1. Universidad Nacional de Colombia-Sede Medellín, Colombia
2. Corporación Universitaria Lasallista, Colombia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst30118.pdf
Reference38 articles.
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2. Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch;Alvarado P. M.;Carbohydrate Polymers,2013
3. Approved methods of analysis,2000
4. Caracterização de amidos de mandioca nativos e modificados e utilização em produtos panificados;Aplevicz K. S.;Food Science and Technology (Campinas),2007
5. Official methods of analysis.,1997
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