Effect of tomato pomace powder on the physicochemical properties of flat bread (barbari bread)

Journal of Food Processing and Preservation

Volumn 35, Issue 2, 2011, Pages 247-256

  Majzoobi, Mahsa ^a   Ghavi, Farnaz Sariri ^a   Farahnaky, Asgar ^a   Jamalian, Jalal ^a   Mesbahi, Gholamreza ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERY INDUSTRY; MOISTURE CONTENTS; NEW APPLICATIONS; PHYSICOCHEMICAL PROPERTY; POTENTIAL APPLICATIONS; TOMATO PASTE;

AMINO ACIDS; COLLOIDS; WATER ABSORPTION;

FRUITS;

LYCOPERSICON ESCULENTUM;

EID: 79953690495     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00447.x     Document Type: Article

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