Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review
Author:
Affiliation:
1. Department of Biosystems Engineering Faculty of Agriculture Bu‐Ali Sina University Hamedan Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1245
Reference101 articles.
1. Hydrocolloids and Cryoprotectant used in Frozen Dough and Effect of Freezing on Yeast Survival and Dough Structure: A Review
2. Functional response of diluted dough matrixes in high-fibre systems: A viscometric and rheological approach
3. Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics
4. Hydrocolloids in gluten-free breads: A review
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