The Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread

Subject Areas : food microbiology

R. Rezapour ¹ , B. Ghiassi Tarzi ² , S. Movahed ³

1 - M. Sc. of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Tehran, Iran.

Received: 2016-05-15 Accepted : 2016-05-15 Published : 2016-06-01

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