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 , B. Ghiassi Tarzi ² , R. Azizi Nezhad 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 - Assistant Professor of the College of Agriculture and natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Received: 2016-11-17 Accepted : 2016-11-17 Published : 2017-05-01

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