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The effects of xanthan (XG) and guar gum (GG), used at 2 different concentrations (1.5 and 2.5%), upon changes in microbiological growth, chemical–physical and colour parameters of gluten-free (GF) fresh pasta filled with cheese following pasteurisation and during refrigerated storage was evaluated. The pasta was designed to be consumed after deep frying. Control wheat flour fresh filled pasta was...
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