Water dynamics in white bread and starch gels as affected...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2004 Vol. 37; Iss. 3

Water dynamics in white bread and starch gels as affected by water and gluten content

Xin Wang, Sung-Gil Choi, William L. Kerr
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Volume:
37
Year:
2004
Language:
english
DOI:
10.1016/j.lwt.2003.10.008
File:
PDF, 264 KB
english, 2004
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