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

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

ISSN: 2304-8158

Year of publication: 2020

Volume: 9

Issue: 11

Type: Article

DOI: 10.3390/FOODS9111548 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus