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Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti
Nisha Aravind, Mike Sissons, Christopher M. FellowsVolume:
131
Year:
2012
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2011.09.073
File:
PDF, 1.67 MB
english, 2012