Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums

AuthID
 P-00S-GH5
4
Author(s)
Encina-Zelada, CR
·
Tipo de Documento
Article
Year published
2019
Publicado
in Foods
Volume: 8, Número: 5, Páginas: 156
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