Jumble, D.; Ghosh, S.; Paul, A.; Banerjee, D.; Kumar, A.; Neelapu, B.C.; Jayaraman, S.; Jarzębski, M.; Kumar, K.; Pal, K.
Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid. Foods 2025, 14, 3968.
https://doi.org/10.3390/foods14223968
AMA Style
Jumble D, Ghosh S, Paul A, Banerjee D, Kumar A, Neelapu BC, Jayaraman S, Jarzębski M, Kumar K, Pal K.
Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid. Foods. 2025; 14(22):3968.
https://doi.org/10.3390/foods14223968
Chicago/Turabian Style
Jumble, Durga, Sampurna Ghosh, Ahana Paul, Debmalya Banerjee, Anish Kumar, Bala Chakravarthy Neelapu, Sivaraman Jayaraman, Maciej Jarzębski, Krishan Kumar, and Kunal Pal.
2025. "Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid" Foods 14, no. 22: 3968.
https://doi.org/10.3390/foods14223968
APA Style
Jumble, D., Ghosh, S., Paul, A., Banerjee, D., Kumar, A., Neelapu, B. C., Jayaraman, S., Jarzębski, M., Kumar, K., & Pal, K.
(2025). Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid. Foods, 14(22), 3968.
https://doi.org/10.3390/foods14223968
