Cite
HARVARD Citation
Encina-Zelada, C. et al. (2018). Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread. Food research international. pp. 544-555. [Online].
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Encina-Zelada, C. et al. (2018). Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread. Food research international. pp. 544-555. [Online].