Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti

标题
Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 131, Issue 3, Pages 893-900
出版商
Elsevier BV
发表日期
2011-09-26
DOI
10.1016/j.foodchem.2011.09.073

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