The properties of part baked frozen bread with guar and xanthan gums
Autor: | Hejrani, Toktam, Sheikholeslami, Zahra, Mortazavi, Ali, Davoodi, Mehdi Ghiyafe |
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Zdroj: | In Food Hydrocolloids October 2017 71:252-257 |
Databáze: | ScienceDirect |
Externí odkaz: |
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