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Volumn 57, Issue 2, 2014, Pages 738-748

Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology

Author keywords

Gluten free rice bread; Hydroxypropylmethylcellulose; Physical properties; Response surface methodology; Yeast glucan

Indexed keywords

FOOD PRODUCTS; PHYSICAL PROPERTIES; PROTEINS; SENSORY ANALYSIS; STARCH; SURFACE PROPERTIES;

EID: 84896547343     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.045     Document Type: Article
Times cited : (83)

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