Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid
利用椰枣胶改善全麦面包的理化性质和质地：一种新型天然水胶体的研究
期刊:Foods
影响因子:5.1
doi:10.3390/foods14223968
Jumble, Durga; Ghosh, Sampurna; Paul, Ahana; Banerjee, Debmalya; Kumar, Anish; Neelapu, Bala Chakravarthy; Jayaraman, Sivaraman; Jarzębski, Maciej; Kumar, Krishan; Pal, Kunal
