The impact of different hydrocolloids on gluten-free bazlama bread quality
Pervin Arı Akın, Yolanda Brummer, Iris J. Joye, Namuk Ergün, Fernanda Peyronel, Dan Ramdath, Steve W. Cui
Topics & Concepts
Food scienceXanthan gumChewinessGlutenChemistryIngredientGluten freeRheologyGuar gumWheat flourMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls