Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches

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Authors: Tamara R. Dapčević Hadnađev, Ljubica P. Dokić, Miroslav S. Hadnađev, Milica M. Pojić, Aleksandra M. Torbica

Journal title: Food and Bioprocess Technology

Journal number: 19355130

Journal publisher: Springer Pub. Co.,

Published year: 2014

Published pages: 235-247

DOI identifier: 10.1007/s11947-013-1083-y

ISSN: 1935-5130