Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta

by Widelska Gabriela, Wójtowicz Agnieszka, Kasprzak Kamila, Dib Ahlem, Oniszczuk Tomasz, Olech Marta, Wojtunik-Kulesza Karolina, Nowak Renata, Sujak Agnieszka, Dobrzański Bohdan, Oniszczuk Anna
Published 2019-09-01