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Volumn 40, Issue 3, 2017, Pages

Rheology of gluten-free dough and physical characteristics of bread with potato protein

Author keywords

bread staling; gluten free bread; potato protein; rheology; texture

Indexed keywords

BAKERY PRODUCTS; ELASTICITY; FOOD PRODUCTS; FOOD STORAGE; POROSITY; RHEOLOGY; TEXTURES;

EID: 85018936339     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12491     Document Type: Article
Times cited : (57)

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