Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase

✍ Scribed by Calvin Onyango; Christopher Mutungi; Günter Unbehend; Meinolf G. Lindhauer

• Book ID: 108171598
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 255 KB
• Volume: 97
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2009.11.002