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Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten.

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Title: Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten.
Authors: Jiao, Wenjuan1 (AUTHOR), Li, Lin1,2 (AUTHOR), Fan, Penghui1 (AUTHOR), Zhao, Di3 (AUTHOR), Li, Bing1 (AUTHOR) lcbingli@scut.edu.cn, Rong, Hui4 (AUTHOR), Zhang, Xia1 (AUTHOR) cexzhang@scut.edu.cn
Source: Food Biophysics. Jun2019, Vol. 14 Issue 2, p142-153. 12p.
Database: Hospitality & Tourism Complete
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Header DbId: hjh
DbLabel: Hospitality & Tourism Complete
An: 136337499
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  Data: Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten.
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  Data: <searchLink fieldCode="JN" term="%22Food+Biophysics%22">Food Biophysics</searchLink>. Jun2019, Vol. 14 Issue 2, p142-153. 12p.
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1007/s11483-018-09565-9
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      – Code: eng
        Text: English
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        StartPage: 142
    Titles:
      – TitleFull: Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten.
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          Name:
            NameFull: Jiao, Wenjuan
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            NameFull: Li, Lin
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            NameFull: Fan, Penghui
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            NameFull: Zhao, Di
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            NameFull: Li, Bing
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            NameFull: Rong, Hui
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            – D: 01
              M: 06
              Text: Jun2019
              Type: published
              Y: 2019
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