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September 5, 2022International Journal of Food Science & Technology

Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten‐free proso millet bread

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Authors

TTT. TamilselvanSSShivani SharmaPTPinchu Elizabath Thomas

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Cite This Study

Tamilselvan et al. (2022) studied this question.

synapsesocial.com/papers/6aa91ecabecde4e9b9a3b6b8https://doi.org/10.1111/ijfs.16058
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effects of Dietary Korean Proso-Millet Protein on Plasma Adiponectin, HDL Cholesterol, Insulin Levels, and Gene Expression in Obese Type 2 Diabetic Mice2008 · 89 citations
  2. 2Physical, thermal and structural properties of rice starch as affected by the addition of bamboo shoot shell fibres2020 · 11 citations
  3. 3Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread2018 · 94 citations