Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum

  1. Belorio, M.
  2. Gómez, M.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2020

Volum: 9

Número: 11

Tipus: Article

DOI: 10.3390/FOODS9111548 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus