Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage
Published 2022 View Full Article
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Title
Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage
Authors
Keywords
Gluten protein, Xanthan gum, Freeze-thaw stroage, Microstructure, Bread quality
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 162, Issue -, Pages 113450
Publisher
Elsevier BV
Online
2022-04-17
DOI
10.1016/j.lwt.2022.113450
References
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