Influence of hydroxypropylmethylcellulose (HPMC), xanthan...

Food Hydrocolloids 2013 / 7 Vol. 32; Iss. 1

Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat

Hager, Anna-Sophie, Arendt, Elke K.
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Volume:
32
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2012.12.021
Date:
July, 2013
File:
PDF, 1.32 MB
english, 2013
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