Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread

Subject Areas : food microbiology

R. Moghaddasi ¹ (Graduate Student of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.)
S. Movahhed ² (Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.)
H. Ahmadi Chenarbon ³ (Assistant Professor of the Department of Agronomy, Faculty of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.)

Received: 2020-05-13 Accepted : 2020-05-13 Published : 2020-07-01

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References:

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