Functional effects of xanthan gum on composite cassava-wheat dough and bread

Published 2009 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Functional effects of xanthan gum on composite cassava-wheat dough and bread
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 8, Pages 2254-2260
Publisher
Elsevier BV
Online
2009-06-22
DOI
10.1016/j.foodhyd.2009.05.016

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.