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 (M. Sc. of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
B. Ghiassi Tarzi ² (Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
S. Movahed 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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