How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten‐Free Dough?
Year: 2011
Type: article
Source: Journal of Food Science
Authors: Rachel Crockett, Pauline Ie, Yael Vodovotz
Institution: The Ohio State University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2153285100