Effect of bacterial nanocellulose addition on the...

Food Hydrocolloids 2020 / 01 Vol. 98

Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters

Marchetti, L., Andrés, S.C., Cerruti, P., Califano, A.N.
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Volume:
98
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105315
Date:
January, 2020
File:
PDF, 2.02 MB
english, 2020
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