Okra-gum fortified bread: formulation and quality

Author:

Alamri Mohammed S.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference42 articles.

1. AACCI – American Association of Cereal Chemists International (2000) Approved methods of the AACCI, 10th edn. AACCI, St. Paul, Methods 10-05, 10-09, 39-06, 54-21, and 74-09

2. Baik MY, Chinachoti P (2003) Water self-diffusion coefficient and staling of white bread as affected by glycerol. Cer Chem 80:740–744

3. Barak S, Singh K (2012) Guar gum: processing, properties and food applications—A Review. J Food Sci Technol. doi: 10.1007/s13197-011-0522-x

4. Costandino AJ, Romanchick-Cerpovicz JE (2004) Okra polysaccharides as egg white substitute. J Am Diet Assoc 104:44–48

5. Doi M, Edwards SF (1986) Static properties of polymers. In: Doi M, Edwards SF (eds) The theory of polymer dynamics, Chapter 2. Oxford University Press, London, pp 8–11

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