Dough characteristics and baking studies of wheat flour fortified with xanthan gum

International Journal of Food Properties

Volumn 5, Issue 1, 2002, Pages 1-11

  Sidhu, Jai Pal Singh ^a   Bawa, A S ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 0036183360     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120015588     Document Type: Article

References (30)