Structure stabilization in starch-quinoa bran doughs: The role of water availability and gelatinization
| Autor: | Föste, Maike, Jekle, Mario, Becker, Thomas |
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| Zdroj: | In Carbohydrate Polymers 15 October 2017 174:1018-1025 |
| Databáze: | ScienceDirect |
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