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Effects of the addition of xanthan gum and rice flour to maize starch on quality of gluten-free biscuit.

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Title: Effects of the addition of xanthan gum and rice flour to maize starch on quality of gluten-free biscuit.
Authors: Jukić, Marko1 marko.jukic@ptfos.hr, Komlenić, Daliborka Koceva1, Nakov, Gjore2, Begić, Matea1, Keresturi, Sandi1, Lukinac, Jasmina1
Source: Ukrainian Food Journal. 2024, Vol. 13 Issue 1, p124-142. 19p.
Database: Academic Search Ultimate
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  Data: Effects of the addition of xanthan gum and rice flour to maize starch on quality of gluten-free biscuit.
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  Data: <searchLink fieldCode="AR" term="%22Jukić%2C+Marko%22">Jukić, Marko</searchLink><relatesTo>1</relatesTo><i> marko.jukic@ptfos.hr</i><br /><searchLink fieldCode="AR" term="%22Komlenić%2C+Daliborka+Koceva%22">Komlenić, Daliborka Koceva</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Nakov%2C+Gjore%22">Nakov, Gjore</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Begić%2C+Matea%22">Begić, Matea</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Keresturi%2C+Sandi%22">Keresturi, Sandi</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Lukinac%2C+Jasmina%22">Lukinac, Jasmina</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Ukrainian+Food+Journal%22">Ukrainian Food Journal</searchLink>. 2024, Vol. 13 Issue 1, p124-142. 19p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=178105685
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      – Type: doi
        Value: 10.24263/2304-974X-2024-13-1-9
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      – Code: eng
        Text: English
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        PageCount: 19
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      – TitleFull: Effects of the addition of xanthan gum and rice flour to maize starch on quality of gluten-free biscuit.
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            NameFull: Komlenić, Daliborka Koceva
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              Text: 2024
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              Y: 2024
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