Starch replacement in gluten free bread by cellulose and fibrillated cellulose
Yi Ren, Bruce R. Linter, Tim Foster
Topics & Concepts
CelluloseStarchMaterials scienceVolume (thermodynamics)Food scienceGlutenComposite materialChemical engineeringChemistryOrganic chemistryThermodynamicsPhysicsEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology