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Influence of xanthan gum and gluten on in vitro digestibili..:
Sasaki, Tomoko
International Journal of Food Science & Technology. 57 (2022) 4 - p. 2376-2383 , 2022
Link:
https://doi.org/10.1111/ijfs.15593
RT Journal T1 <Title>Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15593&Exemplar=1&LAN=DE A1 Sasaki, Tomoko PB Wiley YR 2022 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 57 IS 4 SP 2376 OP 2383 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15593 DO https://doi.org/10.1111/ijfs.15593 SF ELIB - SuUB Bremen
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