Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

Published 2020 View Full Article

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Title
Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread
Authors
Keywords
Gluten-free bread, Shelf life, Mixolab, Response surface methodology, Multiple factor analysis
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 110025
Publisher
Elsevier BV
Online
2020-08-08
DOI
10.1016/j.lwt.2020.110025

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