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Effect of xanthan gum on processing and cooking quality of ..:
Sandhu, Gurleen K.
;
Simsek, Senay
;
Manthey, Frank A.
International Journal of Food Science & Technology. 50 (2015) 8 - p. 1922-1932 , 2015
Link:
https://doi.org/10.1111/ijfs.12813
RT Journal T1 <Title>Effect of xanthan gum on processing and cooking quality of nontraditional pasta</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.12813&Exemplar=1&LAN=DE A1 Sandhu, Gurleen K. A1 Simsek, Senay A1 Manthey, Frank A. PB Wiley YR 2015 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 50 IS 8 SP 1922 OP 1932 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.12813 DO https://doi.org/10.1111/ijfs.12813 SF ELIB - SuUB Bremen
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