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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Detalles Bibliográficos
Autores principales: Sahari, M. A., Mohammadi, R., Hamidi Esfehani, Z.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745504/
https://www.ncbi.nlm.nih.gov/pubmed/26904649
http://dx.doi.org/10.1155/2014/813286

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745504/
https://www.ncbi.nlm.nih.gov/pubmed/26904649
http://dx.doi.org/10.1155/2014/813286

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