Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

Maria Eduardo(Eduardo Mondlane University), Lı́lia Ahrné(United States Congress), Ulf Svanberg(Chalmers University of Technology)

International Journal of Food Science

January 1, 2014

10.1155/2014/479630

Cited by 41

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