The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten-Free Cheese Bread
Author:
Affiliation:
1. Department of Agricultural and Food Engineering; Faculty of Agricultural Sciences; Universidad Nacional de Colombia; Calle 59A, No. 63-02, Núcleo el Volador Medellín Antioquia Colombia
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12121/fullpdf
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3. New perspectives for Lactobacilli exopolysaccharides;Badel;Biotechnol. Adv.,2011
4. Pasting, paste, and gel properties of starch-hydrocolloid combinations;BeMiller;Carbohydr. Polym.,2011
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