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 |
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| Autor: | Hejrani, Toktam, Sheikholeslami, Zahra, Mortazavi, Ali, Davoodi, Mehdi Ghiyafe |
|---|---|
| Zdroj: | In Food Hydrocolloids October 2017 71:252-257 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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Full Text from ScienceDirect