Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing
Crossref DOI link: https://doi.org/10.1007/s11694-014-9216-1
Published Online: 2014-10-14
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Naji-Tabasi, Sara
Mohebbi, Mohebbat
Text and Data Mining valid from 2014-10-14