Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads

Subject Areas : food microbiology

S. Movahed ¹ , M. Mirzaei ² , H. Ahmadi Chenarbon ³

1 - Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 - Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - Department of Agronomy Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

Received: 2013-10-19 Accepted : 2014-12-20 Published : 2014-05-25

Keywords:

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