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Comparison of the gelatinization behavior of organic and conventional spelt starches assessed by thermal and rheological analyses.
J Agric Food Chem. 2012 Sep 12;60(36):9229-35. doi: 10.1021/jf301171j. Epub 2012 Aug 30.
J Agric Food Chem. 2012.
PMID: 22909423
How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
Crockett R, Ie P, Vodovotz Y.
Crockett R, et al.
J Food Sci. 2011 Apr;76(3):E274-82. doi: 10.1111/j.1750-3841.2011.02088.x.
J Food Sci. 2011.
PMID: 21535827
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