Starch–Hydrocolloid Interaction in Chemically Leavened Gluten-Free Sorghum Bread
Author:
Affiliation:
1. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, U.S.A.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference27 articles.
1. Hydrocolloids in gluten-free breads: A review
2. Starch Gelatinization in Sugar Solutions
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