Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread
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: 2018DOI: doi.org/10.1016/j.lwt.2017.11.031
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Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread
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| contributor author | Morteza Jafari | |
| contributor author | Arash Koocheki | |
| contributor author | Elnaz Milani | |
| date accessioned | 2020-03-16T08:32:57Z | |
| date available | 2020-03-16T08:32:57Z | |
| date issued | 2018 | |
| identifier other | WtlzWDPQu1mxumg00H4KpiBrrteBn83oDJcDZ2075Z11OxKxKg.pdf | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/2233111?locale-attribute=en | |
| format | general | |
| language | English | |
| title | Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 14968524 | |
| identifier doi | doi.org/10.1016/j.lwt.2017.11.031 | |
| journal title | LWT | |
| coverage | Academic | |
| pages | 551-558 | |
| journal volume | 89 | |
| filesize | 1027551 | |
| citations | 1 |