Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

Liu, Xingli ; Mu, Taihua ; Sun, Hongnan ; Zhang, Miao ; Chen, Jingwang ; Fauconnier, Marie Laure

Food chemistry, 2018-01, Vol.239, p.1064-1074 [Periódico revisado por pares]

England: Elsevier Ltd

Texto completo disponível