Can cassava improve the quality of gluten free breads?
Teresa Sigüenza-Andrés, Cristina Gallego, Manuel Gómez
LWT
Concepts
Food scienceStarchGlutenStarch gelatinizationRheologyGluten freeChemistryVolume (thermodynamics)
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Teresa Sigüenza-Andrés, Cristina Gallego, Manuel Gómez
LWT