Effects of the addition of xanthan gum and rice flour to maize starch on quality of gluten-free biscuit
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Published:2024-03
Issue:1
Volume:13
Page:124-142
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ISSN:2304-974X
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Container-title:Ukrainian Food Journal
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language:
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Short-container-title:Ukr food j
Author:
Jukić Marko,Komlenić Daliborka Koceva,Nakov Gjore,Begić Matea,Keresturi Sandi,Lukinac Jasmina
Publisher
National University of Food Technologies