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Journal: Biol. Life Sci. Forum, 2023
Volume: 26
Number: 48
48
Article: Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality
Authors: by Ramón Torres-Perez, Elena Martínez-García, Marta Igual, Javier Martínez-Monzó and Purificación García-Segovia
Link: https://www.mdpi.com/2673-9976/26/1/48

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