학술논문
Effect of apricot, guar and locust bean gum hydrocolloids on pasting, antioxidant, rheology, thermal and sensory properties of gluten-free breads
Document Type
Article
Author
Source
In: Bioactive Carbohydrates and Dietary Fibre . (Bioactive Carbohydrates and Dietary Fibre, May 2024, 31)
Subject
Language
English
ISSN
22126198