Hydrocolloids in gluten-free breads: A review
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09637480701625630
Reference59 articles.
1. Sensory, Mechanical, and Microscopic Evaluation of Staling in Low-Protein and Gluten-Free Breads
2. History of coeliac disease
3. Effect of HPMC addition on the microstructure, quality and aging of wheat bread
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