Effect of partially gelatinized corn starch on the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 03 Vol. 66

Effect of partially gelatinized corn starch on the rheological properties of wheat dough

Fu, Zong-qiang, Che, Li-ming, Li, Dong, Wang, Li-jun, Adhikari, Benu
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Volume:
66
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.10.052
Date:
March, 2016
File:
PDF, 1.16 MB
english, 2016
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