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...

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Hlavní autoři:	E. K. Hammood, J. M. Nasser
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Baghdad University 2025-06-01
Edice:	The Iraqi Journal of Agricultural science
Témata:	xanthan gum, glycerol, sensory properties, soaking, proso millet.
On-line přístup:	https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2240
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