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Title:

Foam stabilization during processing of starch-based dough systems

Document type:
Zeitschriftenaufsatz
Author(s):
Elgeti, Dana; Peng, Liang; Jekle, Mario; Becker, Thomas
Keywords:
Viscosity; Rheology; Standardized fermentation; Quinoa; Bread; Gluten-free
Journal title:
Innovative Food Science & Emerging Technologies
Year:
2017
Journal volume:
39
Year / month:
2017-02
Pages contribution:
267-274
Fulltext / DOI:
doi:10.1016/j.ifset.2016.12.012
WWW:
http://www.sciencedirect.com/science/article/pii/S1466856416308529
Print-ISSN:
1466-8564
 BibTeX