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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
Food hydrocolloids

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of 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
Author(s) of Article  Will be identified in next release
Citation  Food hydrocolloids 2013 v.32 no.1 pp. 195-203
Click to View  (Click to View)
Date of Publication  2013
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=453300
Name of Publication  Food hydrocolloids
Publishing Company  Will be identified in next release
Accession Number  85552