Functional effects of xanthan gum on quality attributes and...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 11

Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread

Jafari, Morteza, Koocheki, Arash, Milani, Elnaz
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.11.031
Date:
November, 2017
File:
PDF, 1003 KB
english, 2017
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