Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread
Mariusz Witczak, Rafał Ziobro, Lesław Juszczak, Jarosław Korus
Topics & Concepts
Food scienceRheologyChewinessAmylopectinGlutenAbsorption of waterPotato starchStarchGluten freeChemistryMaterials scienceComposite materialAmyloseFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFood Industry and Aquatic Biology