The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed
Year: 2005
Type: dissertation
Source: VTechWorks (Virginia Tech)
Author: Brandy Jolene Souther
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2274040712