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About this Agricultural and Biological Sciences article
Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat by Hager, Anna-Sophie; Arendt, Elke K. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Hager, Anna-Sophie; Arendt, Elke K.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0268-005X)
- Published
- 2013
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)