Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
- Belorio, M.
- Gómez, M.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2020
Ausgabe: 9
Nummer: 11
Art: Artikel
