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Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study
Publisher: Ferdowsi University of Mashhad Pressانتشارات دانشگاه فردوسی مشهد
Year: 1396
Abstract:
In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated. Results showed, addition of quinoa and ...