The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling
Laura Román, Montserrat P. Reguilón, Mario M. Martínez, Manuel Gómez
Topics & Concepts
AmylopectinStarchFood scienceRetrogradation (starch)Gluten freeAdipateGlutenChemistryAmylosePolymer chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsPhytase and its Applications