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Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour
4个月前
已完结
Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: Double enhancement of interfacial film and network structure
4个月前
已完结
Prevalence of Diabetes in India: A Review of IDF Diabetes Atlas 10thEdition
4个月前
已完结
A review of wheat starch analyses: Methods, techniques, structure and function
4个月前
已完结
Mesoscale structuring of gluten-free bread with starch
4个月前
已完结
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