Starch–gluten interactions during gelatinization and its...

Food Hydrocolloids 2016 / 03 Vol. 54

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

Jekle, Mario, Mühlberger, Katharina, Becker, Thomas
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Volume:
54
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.10.005
Date:
March, 2016
File:
PDF, 1.74 MB
english, 2016
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