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The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability,Texture, and Sensory Properties of Gluten‐Free Sorghum Bread |
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| Authors: | Magali Bize Brennan M. Smith Fadi M. Aramouni Scott R. Bean |
| Affiliation: | 1. Food Science Inst, Kansas State Univ, Manhattan, KS, U.S.A;2. School of Food Science, Univ. of Idaho, Moscow, ID, U.S.A;3. USDA‐ARS‐CGAHR, Manhattan, KS, U.S.A |
| Abstract: | |
| Keywords: | bread quality DATEM egg gluten‐free sorghum |