Improvement of the rate of substitution of wheat by rice in bread making by the use of xanthan gum: Technological and sensory properties
Crossref DOI link: https://doi.org/10.30574/gscarr.2024.18.2.0074
Published Online: 2024-02-28
Update policy: https://doi.org/10.30574/gscarr.ourcrossmarkpolicy
Mamadou Salif SOW,
Khady Waly FAYE,
Maurice Jean François Sylvestre LOPY,
Abdou DIOUF,
