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Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch : Innovative baking technologies: new starches, functional bread and cereal products

Onyango, C.; Mutungi, C.; Unbehend, Günter GND; Lindhauer, Meinolf Georg GND

Category

Published in:
LWT - Food Science and Technology = Lebensmittel-Wissenschaft und -Technologie
Vol. 44, H. 3 (2011), p. 681-686
Date Issued:
2011
DOI:
10.1016/j.lwt.2010.09.006
Language:
English
Type of Resource:
Text
DDC subject of DNB:
540 Chemistry & allied sciences
Institution:
Max Rubner-Institut, Department of Safety and Quality of Cereals
Physical Location:
Bibliothek MRI Detmold

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Citation style:

Onyango, C. / Mutungi, C. / Unbehend, Günter / et al: Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. Innovative baking technologies: new starches, functional bread and cereal products. 2011.

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