@article{paperid:1065970,
author = {Jafari, Morteza and Koocheki, Arash and E. Milani},
title = {Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread},
journal = {LWT- Food Science and Technology},
year = {2018},
volume = {89},
number = {1},
month = {March},
issn = {0023-6438},
pages = {551--558},
			numpages = {7},
keywords = {Xanthan gum; Extrusion cooking; Composite bread; Sorghum flour; Viscoelasticity},
}