Large enhancements in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: possible role of acetylated pectin in stabilising gas-cell structure

Author： Ptitchkina N.M.   Novokreschonova L.V.   Piskunova G.V.   Morris E.R.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.12, Iss.3, 1998-07, pp. : 333-337

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