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The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition.

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第一作者： Fetriyuna,Fetriyuna

第一单位： Department of Food Technology, Faculty of Agro-Industrial Technology Universitas Padjadjaran Jatinangor Kab. Sumedang Indonesia.;Study Center for the Sustainable Development of Agroindustry, Faculty of Agro-Industrial Technology Universitas Padjadjaran Jatinangor Indonesia.

作者： Fetriyuna,Fetriyuna ^[1] ; Annisa Nur,Salma ^[2] ; Putri Widyanti,Harlina ^[2] ; Vira Putri,Yarlina ^[2] ; Ratna Chrismiari,Purwestri ^[3]

作者单位： Department of Food Technology, Faculty of Agro-Industrial Technology Universitas Padjadjaran Jatinangor Kab. Sumedang Indonesia.;Study Center for the Sustainable Development of Agroindustry, Faculty of Agro-Industrial Technology Universitas Padjadjaran Jatinangor Indonesia. ^[1] Department of Food Technology, Faculty of Agro-Industrial Technology Universitas Padjadjaran Jatinangor Kab. Sumedang Indonesia. ^[2] Faculty of Forestry and Wood Sciences Czech University of Life Sciences, Prague Praha-Suchdol Czech Republic. ^[3]

关键词 HPMC XG bread gluten‐free bread hydrocolloid

DOI 10.1002/fsn3.71292

PMID 41541707

发布时间 2026-01-18

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The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition.

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The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition.

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