Effect of cassava starch structure on scalding of dough and baking expansion ability

Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Qiaoting Qi, Yan Hong, Yayuan Zhang, Zhengbiao Gu, Li Cheng, Zhaofeng Li, Caiming Li

Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research