Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects - Concepedia

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Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects

38

Citations

31

References

2019

Year

Marijana Djordjević, Dragana Šoronja–Simović, Ivana Nikolić, Miljana Djordjević, Zita Šereš, Marija Milašinović‐Šeremešić

Food ChemistrySugar BeetGluten-free FormulationsApple FibresBiotechnologyPolysaccharideFood EngineeringFood TechnologyHealth Sciences

References

	Year	Citations

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