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2013•Iranian Journal of Nutrition Sciences and Food TechnologyRequires access

Effect of hydrocolloids (Tragacanth & Xanthan) on frozen dough characteristics and volumetric (hamburger) bread

M Davari Ketilateh, M H Azizi, Fatemeh Fazeli

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Key concepts: Tragacanth, Food science, Chemistry

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Effect of hydrocolloids (Tragacanth & Xanthan) on frozen dough characteristics and volumetric (hamburger) bread — Research Paper | ScholarLens