Application of xanthan gum for reducing syruping in refrigerated doughs

Published 2009 View Full Article

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Title
Application of xanthan gum for reducing syruping in refrigerated doughs
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 8, Pages 2354-2358
Publisher
Elsevier BV
Online
2009-07-02
DOI
10.1016/j.foodhyd.2009.06.017

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