Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread
Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias
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| Main Authors: | , , , , , |
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| Format: | info:eu-repo/semantics/article biblioteca |
| Language: | eng |
| Published: |
Springer Verlag
2019
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| Subjects: | Productos de panadería, Pan, Panificación, Goma de tara, Goma Xantan, Propiedades reológicas, Gluten, Textura, Evaluación, Perú, https://purl.org/pe-repo/ocde/ford#2.11.01, |
| Online Access: | https://hdl.handle.net/20.500.12996/4359 https://doi.org/10.1007/s00217-019-03253-9 |
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