The properties of part baked frozen bread with guar and xanthan gums

Published 2017 View Full Article

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Title
The properties of part baked frozen bread with guar and xanthan gums
Authors
Keywords
Enzyme, Barbari bread, Gum, Freezing, Rheological properties
Journal
FOOD HYDROCOLLOIDS
Volume 71, Issue -, Pages 252-257
Publisher
Elsevier BV
Online
2016-04-10
DOI
10.1016/j.foodhyd.2016.04.012

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