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Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread | European Food Research and Technology
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What Is Xanthan Gum? | Easy Baking Tips and Recipes: Cookies, Breads & Pastries : Food Network | Food Network
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Figure 1 from Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology | Semantic Scholar
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Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread - ScienceDirect
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