GUAR AND LOCUST BEAN GUMS AS PARTIAL REPLACERS OF ALL-PURPOSE FLOUR IN BREAD: AN OBJECTIVE AND SENSORY EVALUATION
- 1 June 1996
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 19 (3), 217-229
- https://doi.org/10.1111/j.1745-4557.1996.tb00417.x
Abstract
No abstract availableKeywords
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- CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTUREJournal of Texture Studies, 1971
- The role of wheat flour pentosans in baking. II.—Effect of added flour pentosans and other gums on gluten-starch loavesJournal of the Science of Food and Agriculture, 1964