Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread
Crossref DOI link: https://doi.org/10.1007/s13197-020-04626-9
Published Online: 2020-08-30
Published Print: 2021-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zarringhalami, Soheila http://orcid.org/0000-0003-1622-4597
Ganjloo, Ali
Mokhtari Nasrabadi, Zohreh
Text and Data Mining valid from 2020-08-30
Version of Record valid from 2020-08-30
Article History
Revised: 6 June 2019
Accepted: 3 July 2020
First Online: 30 August 2020
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.