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Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives

Raquel Pischke Garske, Giovana Domeneghini Mercali, Roberta Cruz Silveira Thys, Florencia Cladera‐Olivera

2022Journal of Food Science and Technology22 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceStarchGluten freeGlutenContext (archaeology)MicrowaveModified starchResistant starchChemistryMaterials scienceBiologyQuantum mechanicsPhysicsPaleontologyFood composition and propertiesAgricultural and Food SciencesMicrobial Metabolites in Food Biotechnology
Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives | Litcius