Comparison of structural features of reconstituted doughs affected by starches from different cereals and other botanical sources
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DOI: 10.1016/j.jcs.2020.102937
Abstract: Abstract Starch, as the main component of flour products, determines the physicochemical properties of dough. This work investigated the relationship of the physical properties of seven types of starches from various cereals with the structural… read more here.
Keywords: dough stability; reconstituted doughs; features reconstituted; structural features ... See more keywords