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

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Bibliographic Details
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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Description
ISSN:15571858
DOI:10.1007/s11483-018-09565-9