The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads

Published 2018 View Full Article

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Title
The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 96, Issue -, Pages 34-41
Publisher
Elsevier BV
Online
2018-05-10
DOI
10.1016/j.lwt.2018.05.025

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