Optimizing the incorporation rate of xanthan gum in bread-making based on composite flours: The case of wheat-rice mixtures
Crossref DOI link: https://doi.org/10.30574/wjaets.2024.11.1.0062
Published Online: 2024-02-28
Update policy: https://doi.org/10.30574/wjaets.ourcrossmarkpolicy
LOPY Maurice Jean-François Sylvestre,
DIOUF Abdou,
SOW Mamadou Salif,
DIAGNE Ndeye Wemsy,
DIOUF Vieux Diouma,
