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Manuscript ID : JFST-2105-1717 (R2) Visit : 176 Page: 91 - 109

10.30495/jfst.2022.1929299.1717

Article Type: Original Research

Study of Physicochemical, Rheological and Sensory Characteristics of Rice and Corn flour-based Gluten Free Biscuit Containing Resistant Starch

Subject Areas :

Rahil Rezaei 1 , Masoumeh Moghimi 2 , , Seyyed Soheil Amiri Aghdaei 3

1 - گروه علوم و صنایع غذایی، واحد گنبد‌کاووس، دانشگاه آزاد اسلامی، گنبد‌کاووس، ایران.
2 - گروه شیمی، واحد گنبد کاووس، دانشگاه آزاد اسلامی، گنبد کاووس، ایران.
3 - دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه علوم‌کشاورزی و منابع طبیعی، گرگان، ایران.

Received: 2021-05-01 Accepted : 2021-10-03 Published : 2024-06-21

Keywords:

Abstract :

References:


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