Effects of methylcellulose, xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations

✍ Scribed by Jun Xue; Michael Ngadi

• Book ID: 113627593
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 814 KB
• Volume: 23
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2008.01.002