The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread
Subject Areas : food microbiology
V. Esmaeilifard
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.)
R. Azizi Nezhad
3
(Assistant Professor of the College of Agriculture and natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
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