Results

Effect of sodium carboxymethyl cellulose on gluten-free dough rheology

2016-11-27

A. Nicolae, G. L. Radu, N. Belc, 

 Journal of Food Engineering, 2016, Vol. 168, 16 – 19 https://www.sciencedirect.com/science/article/pii/S0260877415003052?via%3Dihub