Authors: PTITCHKINA NM NOVOKRESCHONOVA LV PISKUNOVA GV MORRIS ER

Citation: Nm. Ptitchkina et al., LARGE ENHANCEMENTS IN LOAF VOLUME AND ORGANOLEPTIC ACCEPTABILITY OF WHEAT BREAD BY SMALL ADDITIONS OF PUMPKIN POWDER - POSSIBLE ROLE OF ACETYLATED PECTIN IN STABILIZING GAS-CELL STRUCTURE, Food hydrocolloids, 12(3), 1998, pp. 333-337