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- Title:
Foam stabilization during processing of starch-based dough systems
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Elgeti, D., Peng, L., Jekle, M., Becker, T.
- Keywords:
- Viscosity; Rheology; Standardized fermentation; Quinoa; Bread; Gluten-free
- Journal title:
- Innovative Food Science & Emerging Technologies
- Year:
- 2017
- Journal volume:
- 39
- Pages contribution:
- 267-274
- Fulltext / DOI:
- doi:10.1016/j.ifset.2016.12.012
- Print-ISSN:
- 1466-8564
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