Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread

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Authors: S.W. Horstmann, C. Axel, E.K. Arendt

Journal title: Food Hydrocolloids

Journal number: 81

Journal publisher: Elsevier BV

Published year: 2018

Published pages: 129-138

DOI identifier: 10.1016/J.FOODHYD.2018.02.045

ISSN: 0268-005X