The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients
Article first published online: 10 OCT 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 46, Issue 12, pages 2591–2597, December 2011
How to Cite
Preichardt, L. D., Vendruscolo, C. T., Gularte, M. A. and Moreira, A. d. S. (2011), The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients. International Journal of Food Science & Technology, 46: 2591–2597. doi: 10.1111/j.1365-2621.2011.02788.x
- Issue published online: 14 NOV 2011
- Article first published online: 10 OCT 2011
- (Received 26 March 2011; Accepted in revised form 3 August 2011)
Table S1. Definition of the sensory attributes.
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