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.)

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

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