Found: 1
Select item for more details and to access through your institution.
Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.
- Published in:
- Foods, 2024, v. 13, n. 11, p. 1691, doi. 10.3390/foods13111691
- By:
- Publication type:
- Article