Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

Files in this item

This item appears in the following Collection(s)

  • CIINCA [7]
    Centro de Investigacion e Innovación en Productos Derivados de Cultivos Andinos
info:eu-repo/semantics/openAccess Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess

Search DSpace


My Account