Influence of different hydrocolloids on major wheat dough components (gluten and starch)

Article

Abstract: The aim of this study was to determine the effect of three hydrocolloids from different sources (ara

Palabras claves:

Arabic gum, Gluten properties, HPMC, Pectin, Starch properties

Autores:

Bárcenas M.E., Cristina M. Rosell, O-Keller J.D.l.

Fuentes:

scopus