Combined Effect of Xanthan Gum and Water Content on Physicochemical and Textural Properties of Gluten-Free Batter and Bread

AuthID
P-00P-HD3
5
Author(s)
Encina Zelada, CR
·
Monteiro, F
·
Gonzales Barron, U
Document Type
Article
Year published
2018
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 111, Pages: 544-555 (12)
Indexing
Publication Identifiers
Scopus: 2-s2.0-85048172043
Wos: WOS:000441643400059
Source Identifiers
ISSN: 0963-9969
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