Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread

Published 2012 View Full Article

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Title
Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 30, Issue 1, Pages 428-436
Publisher
Elsevier BV
Online
2012-06-28
DOI
10.1016/j.foodhyd.2012.06.005

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