✦ LIBER ✦
Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking
✍ Scribed by Tilman J. Schober; Robert A. Moreau; Scott R. Bean; Daniel L. Boyle
- Book ID
- 113698227
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 907 KB
- Volume
- 52
- Category
- Article
- ISSN
- 0733-5210
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