✦ LIBER ✦

Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread

✍ Scribed by Rafał Ziobro; Jarosław Korus; Mariusz Witczak; Lesław Juszczak

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of modified starches on proper

✍ Mariusz Witczak; Lesław Juszczak; Rafał Ziobro; Jarosław Korus 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 437 KB

Gluten-free frozen dough: Influence of f

✍ S. Mezaize; S. Chevallier; A. Le-Bail; M. de Lamballerie 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 554 KB

Staling of fresh and frozen gluten-free

✍ Felicidad Ronda; Yrjö H. Roos 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 309 KB

Incorporation of several additives into

✍ L.S. Sciarini; P.D. Ribotta; A.E. León; G.T. Pérez 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 531 KB

Supplementation of gluten-free bread wit

✍ Ziobro, Rafał; Witczak, Teresa; Juszczak, Lesław; Korus, Jarosław 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 338 KB

The impact of resistant starch on charac

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