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Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality
Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize starch are two of the most commonly used raw materials. Over recent years, gluten-free wheat starch is available on the market. The aim of this research was to optimize mixtures of rice flour, maize starch and...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573150/ https://ncbi.nlm.nih.gov/pubmed/26396377 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1769-4 |
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