Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|5|1190-1197

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.5, 2015-05, pp. : 1190-1197

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