✦ LIBER ✦

Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads

✍ Scribed by Pongjaruvat, Waranit; Methacanon, Pawadee; Seetapan, Nispa; Fuongfuchat, Asira; Gamonpilas, Chaiwut

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of modified starches on proper

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

Quality Indicators of Rice-Based Gluten-

✍ Matos, MarÃa Estela; Rosell, Cristina M. 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 577 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

Effects of hydrocolloids on dough rheolo

✍ A. Lazaridou; D. Duta; M. Papageorgiou; N. Belc; C.G. Biliaderis 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 604 KB

Influence of modified starches on proper

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

Influence of hydrocolloids on dough rheo

✍ C.M Rosell; J.A Rojas; C Benedito de Barber 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 240 KB