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

AuthID
 P-00P-WH3
5
Author(s)
Encina-Zelada, CR
·
Monteiro, F
·
Tipo de Documento
Article
Year published
2018
Publicado
in Food Research International, ISSN: 0963-9969
Volume: 111, Páginas: 544-555
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ISSN: 0963-9969
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