Impact of guar and xanthan gums on proofing and...

Journal of Cereal Science 2008 Vol. 48; Iss. 3

Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough

Tatiana Guinoza Matuda, Sylvie Chevallier, Pedro de Alcântara Pessôa Filho, Alain LeBail, Carmen Cecília Tadini
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Volume:
48
Year:
2008
Language:
english
Pages:
6
DOI:
10.1016/j.jcs.2008.04.006
File:
PDF, 1.54 MB
english, 2008
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