Starch-Hydrocolloid Interaction in Chemically Leavened...

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Cereal Chemistry 2017 / 07

Starch-Hydrocolloid Interaction in Chemically Leavened Gluten-Free Sorghum Bread

Ari-Akin, Pervin, Miller, Rebecca A.
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Language:
english
Journal:
Cereal Chemistry Journal
DOI:
10.1094/cchem-05-17-0094-r
Date:
July, 2017
File:
PDF, 266 KB
english, 2017
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