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- Title:
Structure stabilization in starch-quinoa bran doughs: The role of water availability and gelatinization
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Föste, Maike; Jekle, Mario; Becker, Thomas
- Keywords:
- Quinoa; Dough rheology; Structure weakening; Bread; Gluten-free; Dietary fiber
- Journal title:
- Carbohydrate Polymers
- Year:
- 2017
- Journal volume:
- 174
- Year / month:
- 2017-10
- Pages contribution:
- 1018-1025
- Fulltext / DOI:
- doi:10.1016/j.carbpol.2017.06.068
- WWW:
- http://www.sciencedirect.com/science/article/pii/S0144861717307063
- Print-ISSN:
- 0144-8617
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