Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
- Belorio, M.
- Gómez, M.
Aldizkaria:
Foods
ISSN: 2304-8158
Argitalpen urtea: 2020
Alea: 9
Zenbakia: 11
Mota: Artikulua
