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pro vyhledávání: '"Dalanda Yahyaoui"'
Autor:
Hamadi Attia, Marwa Khlifi, Mohamed Bouaziz, Souhail Besbes, Dalanda Yahyaoui, Manel Masmoudi
Publikováno v:
Food chemistry. 328
Acorn flour was used as a gluten-free ingredient to produce acorn muffins. Interaction effects between xanthan (X), carboxymethyl cellulose (CMC) and κ-carrageenan (κ-C) (0–0.3%) on the height and textural parameters of the formulated acorn flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2614722bb511d5effce8823a478bcb25
https://pubmed.ncbi.nlm.nih.gov/32464554
https://pubmed.ncbi.nlm.nih.gov/32464554
