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Manuscript ID : JFST-2104-1712 (R1) Visit : 89 Page: 27 - 46

10.30495/jfst.2021.1927126.1712

Article Type: Original Research

Gluten-free bread Formulation Using Grass Pea, Quinoa, and Chestnut Flour Based on Rice Flour by Response Surface Methodology

Subject Areas :

Azadeh  Shahsavan Tabrizi 1 (دانشجوی دکتری،‌گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران)
Esmaeil  Ataye Salehi 2 (گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران.)
Akram  Ariyanfar 3 (گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران)
Zahra  Sheikholesalami 4 (بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران.)

Received: 2021-04-04 Accepted : 2021-05-30 Published : 2024-03-20

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References:


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