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Structure stabilization in starch-quinoa bran doughs: The role of water availability and gelatinization

Maike Föste1, Mario Jekle1, Thomas Becker1

  • 1Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.

Carbohydrate Polymers
|August 20, 2017
PubMed

Keywords:
BreadDietary fiberDough rheologyGluten-freeQuinoaStructure weakening

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