Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters
- 2 February 2021
- journal article
- research article
- Published by Springer Science and Business Media LLC in Journal of Food Measurement and Characterization
- Vol. 15 (3), 2344-2351
- https://doi.org/10.1007/s11694-021-00823-y
Abstract
No abstract availableKeywords
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