Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums.

Foods · 2019 · PMC6560447 · PMID 31083333

Europe PMC DOI

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highly significantno p-value reported

For STIba, the model (F-test p -value <0.0001) was highly significant for describing the effects of the gums on batter stickiness.

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