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    Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

    Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread by Jarosław Korus, Rafał Ziobro, Teresa Witczak, Kamila Kapusniak (Jochym), Lesław Juszczak

    Published 2021-04-01
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