✦ LIBER ✦

Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies

✍ Scribed by Laura B. Milde; Laura A. Ramallo; María C. Puppo

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Rheological, textural and sensory proper

✍ Aleksandra Torbica; Miroslav Hadnađev; Tamara Dapčević 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 866 KB

Maize-Based Gluten-Free Bread: Influence

✍ Carla Brites; Maria João Trigo; Carla Santos; Concha Collar; Cristina M. Rosell 📂 Article 📅 2008 🏛 Springer-Verlag 🌐 English ⚖ 238 KB

Influence of modified starches on proper

✍ Rafał Ziobro; Jarosław Korus; Mariusz Witczak; Lesław Juszczak 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 552 KB

Batter rheology and bread texture of sor

✍ Calvin Onyango; Christopher Mutungi; Günter Unbehend; Meinolf G. Lindhauer 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 704 KB

The impact of resistant starch on charac

✍ Jarosław Korus; Mariusz Witczak; Rafał Ziobro; Lesław Juszczak 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 340 KB

Effect of Iron Fortification on Physical

✍ Alexandra Kiskini; Maria Kapsokefalou; Stavrianos Yanniotis; Ioanna Mandala 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 170 KB