Torres-Pérez, R., Martinez-García, E., Igual Ramo, M., Martínez-Monzó, J., & García-Segovia, P. (2023). Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality.
Citación estilo ChicagoTorres-Pérez, Ramón, Elena Martinez-García, Marta|||0000-0001-5128-5489 Igual Ramo, Javier|||0000-0002-1123-2304 Martínez-Monzó, y Purificación|||0000-0002-4968-5050 García-Segovia. Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality. 2023.
Cita MLATorres-Pérez, Ramón, et al. Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality. 2023.