Publicações

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

AuthID
P-00P-39T

Author(s)

Encina Zelada, CR

Teixeira, JA

Monteiro, F

Gonzales Barron, U

Cadavez, V

Editor(es)

Polanska,ME;Impe,JFM

Tipo de Documento

Proceedings Paper

Year published

2018

Publicado

in 10th International Conference on Simulation and Modelling in the Food and Bio-Industry 2018, FOODSIM 2018

Páginas: 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, Patrocinadores: European Simulation Society;EUROSIS;Ghent University;University of Skovde

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Scopus^®

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Publication Identifiers

Handle: https://hdl.handle.net/10198/19015

SCOPUS: 2-s2.0-85050303622

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

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

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