Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking
Tilman J. Schober, Robert A. Moreau, Scott R. Bean, Daniel L. BoyleVolume:
52
Année:
2010
Langue:
english
Pages:
9
DOI:
10.1016/j.jcs.2010.07.004
Fichier:
PDF, 907 KB
english, 2010