The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake.

Food Sci Nutr · 2024 · PMC10867465 · PMID 38370078

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a decreasing trendno p-value reported

During the storage, a decreasing trend was observed for the springiness of pancake samples.

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