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

Keywords

gluten free bread; formulation; wheat starch; corn starch

Published in

Title: Proceedings of the Prolamin workshop

Conference

Open discussion of CCNFSDU standard on gluten-free food

SLU Authors

• Kuktaite, Ramune

  • Department of Crop Science, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Permanent link to this page (URI)

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