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Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs

Crossref DOI link: https://doi.org/10.1016/j.carbpol.2017.08.025

Published Print: 2017-11

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Zhang, Duqin

Mu, Taihua

Sun, Hongnan
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Article Title: Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs

Journal Title: Carbohydrate Polymers

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.carbpol.2017.08.025

Content Type: article

Copyright: © 2017 Published by Elsevier Ltd.