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

AuthID
 P-00P-39T
5
Author(s)
Encina Zelada, CR
·
Monteiro, F
·
2
Editor(s)
Polanska,ME;Impe,JFM
Document Type
Proceedings Paper
Year published
2018
Published
in 10th International Conference on Simulation and Modelling in the Food and Bio-Industry 2018, FOODSIM 2018
Pages: 204-209
Conference
10Th International Conference on Simulation and Modelling in the Food and Bio-Industry, Foodsim 2018, Date: 8 April 2018 through 12 April 2018, Sponsors: European Simulation Society;EUROSIS;Ghent University;University of Skovde
Indexing
Scopus®
Handle®
Publication Identifiers
Scopus: 2-s2.0-85050303622
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