Influence of combined xanthan gum, egg white protein, and cellulose nanofibers on the rheological, fermentation and microstructural properties of gluten-free sweet potato dough and its breads quality characteristics

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Publication date: October 2026

Source: Food Hydrocolloids, Volume 179

Author(s): Joysree Roy, Hongnan Sun, Mengmei Ma, Taihua Mu

​Publication date: October 2026Source: Food Hydrocolloids, Volume 179Author(s): Joysree Roy, Hongnan Sun, Mengmei Ma, Taihua Mu Read More

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