Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten

✍ Scribed by Javier Parada; José M. Aguilera

• Book ID: 116726983
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 593 KB
• Volume: 44
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2011.03.012