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Azwin, Ahmad (2019) The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread. Masters thesis, Universiti Malaysia Pahang.

Azwin, Ahmad and Mimi Sakinah, A. M. and S. Mohd, Ahmadi (2016) Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology. In: Proceedings of The National Conference for Postgraduate Research (NCON-PGR 2016), 24-25 September 2016 , Universiti Malaysia Pahang (UMP), Pekan, Pahang. pp. 607-615..

This list was generated on Mon Oct 18 21:42:35 2021 +08.