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. |
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| 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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