Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization

Mario M. Martínez, Laura Román, Manuel Gómez, Eva de la Cal
2018-04-20
SCID:  54.1/yvayzkae
Publication Details
Publication Date
2018-04-20
Journal
Publisher
ISSN
Access Type
Author Information
Authors
Mario M. Martínez
Laura Román
Manuel Gómez
Eva de la Cal
Explore More Research
Use the citation graph to discover related papers and expand your research horizons.
Click any node to explore →
Download PDF
100%