# Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread

> Research article (LWT, 2021) · cited 59× · AI/ML

**Wikidata**: [openalex:W3190821780](https://www.wikidata.org/wiki/openalex:W3190821780)  
**Source**: https://4ort.xyz/entity/co-supported-hydrocolloids-improve-the-structure-and-texture-quality-of-gluten-free-bread