Old Web
English
Sign In
Acemap
>
Paper
>
The effect of inulin and resistant starch on rheological properties of baguette dough.
The effect of inulin and resistant starch on rheological properties of baguette dough.
2018
R. Moghaddasi
Sara Movahhed
H. A. Chenarbon
Keywords:
Starch
Amylose
Rheology
Food science
Gliadin
Resistant starch
Chemistry
Inulin
Gluten
water uptake
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]