Effect of apricot, guar and locust bean gum hydrocolloids on pasting, antioxidant, rheology, thermal and sensory properties of gluten-free breads
Fuente: Bioactive Carbohydrates and Dietary Fibre
Publication date: May 2024Source: Bioactive Carbohydrates and Dietary Fibre, Volume 31Author(s): Afshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat, Khushnuma Maqbool, Shabir Ahmad Mir