Influence of gums on dough properties and flat bread quality of two persian wheat varieties

Journal of Food Process Engineering

Volumn 30, Issue 1, 2007, Pages 74-87

  Tavakolipour, Hamid ^a   Kalbasi Ashtari, Ahmad ^b  

^a HAKIM SABZEVARI UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

CELLULOSE DERIVATIVES; FOOD PRODUCTS; WATER ABSORPTION;

DUNCAN'S MULTIPLE RANGE TESTS; HYDROCOLLOIDS CARBOXYMETHYLCELLULOSE (CMC); SORKHEH WHEAT FLOURS; SPLIT-PLOT EXPERIMENT;

FOOD ADDITIVES;

CELLULOSE DERIVATIVES; FLOUR; GUMS; WHEAT;

TRITICUM AESTIVUM; TRITICUM CARTHLICUM;

EID: 33846616293     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00090.x     Document Type: Article

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