Enhancing gluten-free dough and bread properties using xanthan gum and its trifluoroacetic acid hydrolytes

作者：Jixiang Zhang, Qiaomei Zhu, Liting Cheng, Ji Kang, Huanhuan Liu, Lifeng Zhang, Hongtao Li, Qin Li, Qin Li, Qingbin Guo, H. Douglas Goff · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111204 · 被引用次数：25 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology