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Modified celluloses improve the proofing performance and qu..:
Arp, Carlos Gabriel
;
Correa, María Jimena
;
Ferrero, Cristina
Journal of the Science of Food and Agriculture. 103 (2023) 6 - p. 3041-3049 , 2023
Link:
https://doi.org/10.1002/jsfa.12396
RT Journal T1 <Title>Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.12396&Exemplar=1&LAN=DE A1 Arp, Carlos Gabriel A1 Correa, María Jimena A1 Ferrero, Cristina PB Wiley YR 2023 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 103 IS 6 SP 3041 OP 3049 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.12396 DO https://doi.org/10.1002/jsfa.12396 SF ELIB - SuUB Bremen
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