Application of inulin in bread: A review of technological properties and factors affecting its stability

por Mohammadi, Faezeh, Shiri, Ameneh, Tahmouzi, Sima, Mollakhalili‐Meybodi, Neda, Nematollahi, Amene
Publicado 2022

Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type

por Shiri, Ameneh, Ehrampoush, Mohammad Hassan, Yasini Ardakani, Seyed Ali, Shamsi, Farimah, Mollakhalili‐Meybodi, Neda
Publicado 2021