标题
Apple pomace in gluten-free formulations: effect on rheology and product quality
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 3, Pages 682-690
出版商
Wiley
发表日期
2014-10-01
DOI
10.1111/ijfs.12662
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat
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