Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

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Authors: Julio Vidaurre-Ruiz, Shessira Matheus-Diaz, Francisco Salas-Valerio, Gabriela Barraza-Jauregui, Regine Schoenlechner, Ritva Repo-Carrasco-Valencia

Journal title: European Food Research and Technology

Journal publisher: Springer Verlag

Published year: 2019

DOI identifier: 10.1007/s00217-019-03253-9

ISSN: 1438-2377