Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch

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

• Book ID: 116488536
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 171 KB
• Volume: 42
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2009.04.011