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Optimization of quality properties of gluten-free bread by ..:
Encina-Zelada, Christian René
;
Cadavez, Vasco
;
Teixeira, J. A
.
2304-8158. , 2019
Link:
http://hdl.handle.net/1822/60340
RT Journal T1
Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums
UL https://suche.suub.uni-bremen.de/peid=base-ftunivminho:oai:repositorium.sdum.uminho.pt:1822_60340&Exemplar=1&LAN=DE A1 Encina-Zelada, Christian René A1 Cadavez, Vasco A1 Teixeira, J. A A1 Gonzales-Barron, Ursula PB Multidisciplinary Digital Publishing Institute YR 2019 K1 quinoa K1 rice K1 maize K1 texture profile analysis K1 hydrocolloids K1 response surface K1 crumb image analysis K1 Science & Technology JF 2304-8158 LK http://hdl.handle.net/1822/60340 DO http://hdl.handle.net/1822/60340 SF ELIB - SuUB Bremen
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