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Enhancing gluten-free dough and bread properties using xanthan gum and its trifluoroacetic acid hydrolytes

Jixiang Zhang; Qiaomei Zhu; Liting Cheng; Ji Kang; Huanhuan Liu; Lifeng Zhang; Hongtao Li; Qin Li; Qingbin Guo; H. Douglas Goff
Food Hydrocolloids · Vol. 164 · pp. 111204 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-07-01
Publication Year2025
Volume164
Pages111204
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111204
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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