Physicochemical and Textural Quality Attributes of Gluten-Free Bread Formulated with Guar Gum

AuthID
P-00P-TMN
5
Author(s)
Encina Zelada, CR
·
Monteiro, F
·
Gonzales Barron, U
Document Type
Article
Year published
2019
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 245, Issue: 2, Pages: 443-458 (16)
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Publication Identifiers
SCOPUS: 2-s2.0-85055447468
Wos: WOS:000455510400018
Source Identifiers
ISSN: 1438-2377
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