Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review
Author:
Affiliation:
1. Faculty of Agriculture, Department of Biosystems EngineeringBu‐Ali Sina University Hamedan Iran
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12482
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4. Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes
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