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

Subject Areas : food microbiology

R. Moghaddasi ¹ , S. Movahhed ² , H. Ahmadi Chenarbon ³

1 - Graduate Student of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.
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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