Work

Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads

Year: 2014

Type: article

Authors: Sara Movahed, Mehry Mirzaei, Hossein Ahmadi Chenarbon

Institution: Islamic Azad University of Varamin

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2148957648

FWCI:

Cites: 15

Cited by: 1

Related to: 10