Improved viscoelastic zein-starch doughs for leavened gluten-free breads: Their rheology and microstructure

Journal of Cereal Science

Volumn 48, Issue 3, 2008, Pages 755-767

  Schober, Tilman J ^a   Bean, Scott R ^a   Boyle, Daniel L ^b   Park, Seok Ho ^a  

^a GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Gluten free bread; Laser microscopy; Rheology; Zein dough

Indexed keywords

TRITICUM AESTIVUM; ZEA MAYS;

EID: 54849406559     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.04.004     Document Type: Article

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