The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

E-ISSN： 2261-236x|156|issue|01026-01026

ISSN： 2261-236x

Source： MATEC Web of conference, Vol.156, Iss.issue, 2018-03, pp. : 01026-01026

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