Evaluating the traditional bread properties with new formula : Affected by triticale and cress seed gum
During recent years, composite bread is more popular among consumers due to its functional and nutritional properties. Among cereals, triticale has been studied, along with careful observation of its characteristics. In addition, hydrocolloids can be replaced as an appropriate resource due to a decr...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 5 vom: 10. Juli, Seite 413-425
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| 1. Verfasser: |
Sheikholeslami, Zahra
(VerfasserIn) |
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| Weitere Verfasser: |
Mahfouzi, Maryam,
Karimi, Mahdi,
Hejrani, Toktam,
Ghiafehdavoodi, Mahdi,
Ghodsi, Masoud |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Traditional bread formula
bread-making
cress seed gum
physicochemical properties
sensory properties
textural properties
triticale flour |
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