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Journal: Foods, 2019
Volume: 8
Number: 156
Article:
Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums
Authors:
by
Christian R. Encina-Zelada, Vasco Cadavez, José A. Teixeira and Ursula Gonzales-Barron
Link:
https://www.mdpi.com/2304-8158/8/5/156
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