Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread

W Ashraf, A Shehzad, HR Sharif… - Journal of Food …, 2020 - Wiley Online Library
Three hydrocolloids (carboxymethyl cellulose, guar gum, and xanthan gum) were used to
improve rheological, functional, and textural properties of wheat‐pumpkin flour. First …
被引用次数：21 相关文章
[PDF] researchgate.net

[PDF][PDF] Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat-pumpkin flour bread

W Ashraf, A Shehzad, HR Sharif, RM Aadil, MR Khan… - 2020 - researchgate.net
Three hydrocolloids (carboxymethyl cellulose, guar gum, and xanthan gum) were used to
improve rheological, functional, and textural properties of wheat-pumpkin flour. First …

Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat-pumpkin flour bread.

W Ashraf, A Shehzad, HR Sharif, RM Aadil, MR Khan… - 2020 - cabidigitallibrary.org
Three hydrocolloids (carboxymethyl cellulose, guar gum, and xanthan gum) were used to
improve rheological, functional, and textural properties of wheat-pumpkin flour. First …

[引用][C] Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread

W Ashraf, A Shehzad, HR Sharif, RM Aadil… - Journal of Food …, 2020 - hal.science
Influence of selected hydrocolloids on the rheological, functional, and textural properties of
wheat‐pumpkin flour bread - Archive ouverte HAL Accéder directement au contenu …

[引用][C] Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread

W Ashraf, A Shehzad, HR Sharif, RM Aadil, MR Khan… - 2020