ArticleFoods (Basel, Switzerland)2024

Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.

Ramón Torres-Pérez et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.