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October 17, 2019Food Science & NutritionOpen Access

Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review

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FSFakhreddin SalehiBu-Ali Sina University

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Fakhreddin Salehi (2019) studied this question.

synapsesocial.com/papers/69de5c8257c7c8340a55856d https://doi.org/10.1002/fsn3.1245

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1Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten‐free cookies2009 · 40 citations