Seeds of Plantago psyllium and Plantago ovata : Mineral composition, grinding, and use for gluten-free bread as substitutes for hydrocolloids

Title
Seeds of Plantago psyllium and Plantago ovata : Mineral composition, grinding, and use for gluten-free bread as substitutes for hydrocolloids
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESS ENGINEERING
Volume -, Issue -, Pages e12931
Publisher
Wiley
Online
2018-11-23
DOI
10.1111/jfpe.12931

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