IMPROVING THE QUALITY OF GLUTEN-FREE BREAD MANUFACTURED FROM PROSO MILLET USING HYDROCOLLOIDS
The aim of this study was to investigate the role of some hydrocolloids in improving the physical and sensory properties of gluten-free bread manufactured from millet flour. Whole grain millet flour (T2), whole grain millet flour with xanthan gum (T3), whole grain millet flour with guar gum (T4), u...
Enregistré dans:
| Auteurs principaux: | , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Baghdad University
2025-06-01
|
| Collection: | The Iraqi Journal of Agricultural science |
| Sujets: | |
| Accès en ligne: | https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2240 |
| Tags: |
Pas de tags, Soyez le premier à ajouter un tag!
|