Encina-Zelada, Christian R.
Cadavez, Vasco
Monteiro, Fernando
Teixeira, José A.
Gonzales-Barron, Ursula https://orcid.org/0000-0002-8462-9775
Funding for this research was provided by:
Portuguese Foundation for Science and Technology (IF/00570)
This article is maintained by: Elsevier
Article Title: Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread
Journal Title: Food Research International
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2018.05.070
Content Type: article
Copyright: © 2018 Elsevier Ltd. All rights reserved.