Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums

AuthID
 P-00Q-Q51
4
Author(s)
Document Type
Article
Year published
2019
Published
in FOODS, ISSN: 2304-8158
Volume: 8, Issue: 5
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85069777058
Wos: WOS:000470961300014
Source Identifiers
ISSN: 2304-8158
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service