- Tytuł:
- The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake.
- Autorzy:
- Źródło:
- Food Science & Nutrition. Feb2024, Vol. 12 Issue 2, p1304-1317. 14p.
Czasopismo naukowe