Characterization of structure of gluten-free breads by using X-ray microtomography

a-Control breads, b-Breads prepared with methylcellulose, c-Breads prepared with agar, d-Breads prepared with locust bean, e-Breads prepared with guar, f-Breads prepared with xanthan, g-Breads prepared with carboxymethylcellulose, h-Breads prepared with hydroxypropylmethylcellulose, i-Breads prepared with xanthan-locust bean gum blend, j-Breads prepared with xanthan-guar gum blend.