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Foods
Volume 13
Issue 11
10.3390/foods13111691
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Journal: Foods, 2024
Volume: 13
Number: 1691

Article: Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality
Authors: by Ramón Torres-Pérez, Elena Martínez-García, Marta Maravilla Siguero-Tudela, Purificación García-Segovia, Javier Martínez-Monzó and Marta Igual
Link: https://www.mdpi.com/2304-8158/13/11/1691

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