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Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums
Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour...
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| Publicado no: | Int J Food Sci |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Hindawi Publishing Corporation
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4745504/ https://ncbi.nlm.nih.gov/pubmed/26904649 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/813286 |
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