Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums uri icon

autores

  • Teixeira, J. A.
  • Christian Encina-Zelada
  • Cadavez, V.
  • Gonzales-Barron, Ursula

data de publicação

  • maio 2019