Effect of xanthan and guar gum on the pasting, stickiness...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 9

Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs

Ahmed, Jasim, Thomas, Linu
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.09.017
Date:
September, 2017
File:
PDF, 449 KB
english, 2017
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