Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Mehdi Ghiafe Davoodi"'
Publikováno v:
Food Hydrocolloids. 30:698-703
The effects of hydrocolloids in rice–wheat flour were studied. Hydrocolloids at 0%, 0.3%, 0.6% and 1% w/w (flour basis) and guar (G), Lepidium sativum seed (L) and guar-L. sativum seed (GL) gum were tested as additives to the rice/flour in various