Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.).
T Bojňanská, J Šmitalová, A Vollmannová - Potravinarstvo, 2016 - search.ebscohost.com
The paper presents the results of the evaluation of the effect of additives on the rheological
properties of composite flour made of wheat flour in the amount of 70% and spelt flour at …
properties of composite flour made of wheat flour in the amount of 70% and spelt flour at …
Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread
S Shahbazizadeh, S Naji-Tabasi… - … and Innovation in …, 2022 - journals.rifst.ac.ir
Increasing shelf-life and nutritional value of bakery products always are important. In this
research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein …
research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein …
[PDF][PDF] The Evaluation of Xanthan Gum addition on the characteristics of local sweet bread (Kichi) and the use of image processing to the assessment of its …
M Akbarian, M Mohebbi, A Koocheki… - … and Innovation in …, 2020 - journals.rifst.ac.ir
Kichi is a local sweet bread that is cooked in the west of Iran, especially in Chaharmahal and
Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard …
Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard …
Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread
S Shahbazizadeh, S Naji-Tabasi… - … and Innovation in …, 2022 - journals.rifst.ac.ir
Increasing shelf-life and nutritional value of bakery products always are important. In this
research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein …
research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein …
تأثیر صمغ زانتان و کربوکسی متیل سلولز روي خواص فیزیکوشیمیایی و حسی نان باگت.
لیلا ناطقی, مهشید رضایی - Journal of Food Science & …, 2021 - search.ebscohost.com
Today, the usage of dietary fiber is one of interest for food consumers due to its beneficial,
physiological effects. In this research, the effects of replacing carboxymethyl cellulose gum …
physiological effects. In this research, the effects of replacing carboxymethyl cellulose gum …
تأثیر صمغ زانتان و کربوکسی متیل سلولز روی خواص فیزیکوشیمیایی و حسی نان باگت
ناطقی, رضایی - مجله علوم و صنایع غذایی ایران, 2021 - fsct.modares.ac.ir
امروزه استفاده از فیبرهای رژیمی به علت اثرات سلامت بخشی آن و استفاده از هیدروکلوئیدها به
دلیل بهبود خواص کیفی آن در محصولات پخت مورد توجه قرار گرفته است. این پژوهش به منظور …
دلیل بهبود خواص کیفی آن در محصولات پخت مورد توجه قرار گرفته است. این پژوهش به منظور …
The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural …
M Akbarian, M Mohebbi, A Koocheki… - … and Innovation in …, 2020 - journals.rifst.ac.ir
Kichi is a local sweet bread that is cooked in the west of Iran, especially in Chaharmahal and
Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard …
Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard …