Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins

✍ Scribed by Calvin Onyango; Christopher Mutungi; Günter Unbehend; Meinolf G. Lindhauer

• Book ID: 108827157
• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 748 KB
• Volume: 44
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2009.02048.x