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International Journal of Food Science
Volume 2014, Article ID 479630, 9 pages
http://dx.doi.org/10.1155/2014/479630
Research Article

Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

1Departamento de Engenharia Química, Faculdade de Engenharia, Universidade Eduardo Mondlane, Maputo, Mozambique
2Department of Chemical and Biological Engineering/Food Science, Chalmers University of Technology, Gothenburg, Sweden
3The Swedish Institute for Food and Biotechnology (SIK), Gothenburg, Sweden

Received 28 May 2014; Accepted 1 September 2014; Published 14 September 2014

Academic Editor: Philip Cox

Copyright © 2014 Maria Eduardo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Maria Eduardo, Ulf Svanberg, and Lilia Ahrné, “Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads,” International Journal of Food Science, vol. 2014, Article ID 479630, 9 pages, 2014. https://doi.org/10.1155/2014/479630.