Open AccessEffect of Hydrocolloid (guar gum) Incorporation on the Quality Characteristics of Bread
Author(s) -
Rodge AB,
Sonkamble SM,
Salve Rv
Publication year - 2012
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000136
Subject(s) - guar gum , food science , guar , quality (philosophy) , chemistry , microbiology and biotechnology , biology , physics , quantum mechanics
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom