Influence of different hydrocolloids on major wheat dough components (gluten and starch)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-67349181754&doi=10.1016%2fj.jfoodeng.2009.03.012&partnerID=40&md5=673bc3ed5a4a3825c40379d90d0921db

Bibliographic Details

Authors:	Bárcenas M.E., O-Keller J.D.l., Rosell C.M.
Format:	article
Status:	Published version
Publication Date:	2009
Country:	México
Institution:	Universidad de las Américas Puebla
Repository:	Repositorio Institucional UDLAP
OAI Identifier:	oai:repositorio.udlap.mx:123456789/6718
Online Access:	http://repositorio.udlap.mx/xmlui/handle/123456789/6718
Access Level:	Open access