Influence of Hydrocolloids (Galactomannan and Xanthan Gum) on the Physicochemical and Sensory Characteristics of Gluten-Free Cakes Based on Fava Beans (Phaseolus Lunatus)

AuthID
 P-00Q-0Q3
7
Author(s)
Moraes, GMD
·
Farias, MDP
·
Teixeira Sa, DMA
·
Carneiro da Cunha, MG
Document Type
Article
Year published
2018
Published
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 9, Issue: 12, Pages: 6370-6380 (11)
Indexing
Wos®
Scopus®
Crossref®8
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 30456405
SCOPUS: 2-s2.0-85058607591
Wos: WOS:000453244900027
Source Identifiers
ISSN: 2042-6496
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