Effect of hydrocolloids and emulsifiers on baking quality of composite cassava-maize-wheat breads

International Journal of Food Science

Volumn 2014, Issue , 2014, Pages

  Eduardo, Maria ^a,b   Svanberg, Ulf ^b   Ahrné, Lilia ^b,c  

^a EDUARDO MONDLANE UNIVERSITY   (Mozambique)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^c SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84959500352     PISSN: 23567015     EISSN: 23145765     Source Type: Journal    
DOI: 10.1155/2014/479630     Document Type: Article

References (59)

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