How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten-Free Dough?

Title
How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten-Free Dough?
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 76, Issue 3, Pages E274-E282
Publisher
Wiley
Online
2011-04-13
DOI
10.1111/j.1750-3841.2011.02088.x

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