Alpha-Amylase-Modified Cassava Starch in the Presence of Calcium Lactate as a Sour Starch Substitute for Gluten-Free Breadmaking.

Abad-Quevedo V, Correa MJ, Cornejo F, Maldonado-Alvarado P.

Open source

DOI: 10.3390/foods15173013
Published: 2026-08-27
Container: Foods
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15173013,
  title = {Alpha-Amylase-Modified Cassava Starch in the Presence of Calcium Lactate as a Sour Starch Substitute for Gluten-Free Breadmaking.},
  author = {Abad-Quevedo V and  Correa MJ and  Cornejo F and  Maldonado-Alvarado P.},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15173013},
  url = {https://doi.org/10.3390/foods15173013}
}

RIS

TY  - JOUR
TI  - Alpha-Amylase-Modified Cassava Starch in the Presence of Calcium Lactate as a Sour Starch Substitute for Gluten-Free Breadmaking.
AU  - Abad-Quevedo V
AU  -  Correa MJ
AU  -  Cornejo F
AU  -  Maldonado-Alvarado P.
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15173013
UR  - https://doi.org/10.3390/foods15173013
ER  -

APA

V, A., MJ, C., F, C., & P., M. (2026). Alpha-Amylase-Modified Cassava Starch in the Presence of Calcium Lactate as a Sour Starch Substitute for Gluten-Free Breadmaking.. Foods. https://doi.org/10.3390/foods15173013

Source records

europe-pmc · retrieved 2026-09-27T04:07:26.491Z
doaj · retrieved 2026-09-27T04:07:26.521Z