ИССЛЕДОВАНИЯ ВЛИЯНИЯ НАТРИЙ КАРБОКСИМЕТИЛЦЕЛЛЮЛОЗЫ НА ГИДРАТАЦИОННЫЕ СВОЙСТВА БЕЗГЛЮТЕНОВОГО ТЕСТА
International Journal InternaukaCilt 2017/18, Sayı 18
The theoretical and practical aspects of sodium carboxymethylcellulose on the hydration properties of gluten-free dough are investigated. Increased moisture retaining ability of the dough was established during the heat treatment.