The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread
Crossref DOI link: https://doi.org/10.1007/s13197-019-04132-7
Published Online: 2019-10-16
Published Print: 2020-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jalali, Mahdi
Sheikholeslami, Zahra
Elhamirad, Amir Hossein
Haddad Khodaparast, Mohammad Hossein
Karimi, Mahdi
Text and Data Mining valid from 2019-10-16
Version of Record valid from 2019-10-16
Article History
Revised: 27 September 2019
Accepted: 3 October 2019
First Online: 16 October 2019