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نمایش تعداد 1-10 از 57
Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study
ناشر: Ferdowsi University of Mashhad Pressانتشارات دانشگاه فردوسی مشهد
سال: 1396
خلاصه:
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 ...