Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread
Year: 2018
Type: article
Source: Food Hydrocolloids
Authors: S.W. Horstmann, C. Axel, E.K. Arendt
Institution: University College Cork
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
Funder: Horizon 2020 Framework Programme
Award: G5021135484
OpenAlex ID: W2793584478