Functional properties of wheat and corn starches in a gluten-free bread formulation

Publication: Chapter in Book/Report/Conference proceeding › Conference paper in proceedings

Original language	English
Title of host publication	Proceedings of the Prolamin workshop
Number of pages	250
Publication status	Published - 2008

Keywords

@inproceedings{9fb28487770444aabfb844bd2b6f88e9,

title = "Functional properties of wheat and corn starches in a gluten-free bread formulation",

keywords = "corn starch, formulation, gluten free bread, wheat starch, corn starch, formulation, gluten free bread, wheat starch",

author = "Ramune Kuktaite and Ombretta Polenghi and Virna Cerne",

year = "2008",

language = "English",

booktitle = "Proceedings of the Prolamin workshop",

}

TY - GEN

T1 - Functional properties of wheat and corn starches in a gluten-free bread formulation

AU - Kuktaite, Ramune

AU - Polenghi, Ombretta

AU - Cerne, Virna

PY - 2008

Y1 - 2008

KW - corn starch

KW - formulation

KW - gluten free bread

KW - wheat starch

KW - corn starch

KW - formulation

KW - gluten free bread

KW - wheat starch

UR - https://res.slu.se/id/publ/26614

M3 - Conference paper in proceedings

BT - Proceedings of the Prolamin workshop

ER -