Torres-Pérez, R.; MartÃnez-GarcÃa, E.; Siguero-Tudela, M.M.; GarcÃa-Segovia, P.; MartÃnez-Monzó, J.; Igual, M.
Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality. Foods 2024, 13, 1691.
https://doi.org/10.3390/foods13111691
AMA Style
Torres-Pérez R, MartÃnez-GarcÃa E, Siguero-Tudela MM, GarcÃa-Segovia P, MartÃnez-Monzó J, Igual M.
Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality. Foods. 2024; 13(11):1691.
https://doi.org/10.3390/foods13111691
Chicago/Turabian Style
Torres-Pérez, Ramón, Elena MartÃnez-GarcÃa, Marta Maravilla Siguero-Tudela, Purificación GarcÃa-Segovia, Javier MartÃnez-Monzó, and Marta Igual.
2024. "Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality" Foods 13, no. 11: 1691.
https://doi.org/10.3390/foods13111691
APA Style
Torres-Pérez, R., MartÃnez-GarcÃa, E., Siguero-Tudela, M. M., GarcÃa-Segovia, P., MartÃnez-Monzó, J., & Igual, M.
(2024). Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality. Foods, 13(11), 1691.
https://doi.org/10.3390/foods13111691
