Browsing Mühendislik Fakültesi by Subject "Gluten-free bread"
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The Impacts of various ratios of different hydrocolloids and surfactants on quality characteristics of corn starch based gluten-free bread
(SPRINGER HEIDELBERG, 2016)In this study, the effects of 18 different additive formulas constituted with xanthan and hydroxypropylmethylcellulose (HPMC) gums (hydrocolloids) were examined in the manufacture of corn starch based gluten-free bread. ...