1. Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough. (January 2020) Authors: Federici, Enrico; Jones, Owen G.; Selling, Gordon W.; Tagliasco, Marianna; Campanella, Osvaldo H. Journal: Journal of cereal science Issue: Volume 91(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗