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Manuscript ID : JFST-2105-1720 (R4) Visit : 207 Page: 1 - 14

10.30495/jfst.2021.1930225.1720

Article Type: Original Research

The Effects of Hydrocolloid Pectin and Raisins Essence on Baking Properties of Gluten-Free Bread of Setaria Italica and Oryza Sativa Flour Mixture

Subject Areas :

Abolghasem  Abdollahzadeh 1 (گروه علوم و صنایع غذایی‌، واحد نیشابور‌، دانشگاه آزاد اسلامی‌، نیشابور ، ایران.)
Mohsen  Vazifeh Doost 2 (گروه علوم و صنایع غذایی‌، واحد نیشابور‌، دانشگاه آزاد اسلامی‌، نیشابور ، ایران.)
Zohreh  Didar 3 (گروه علوم و صنایع غذایی‌، واحد نیشابور‌، دانشگاه آزاد اسلامی‌، نیشابور ، ایران.)
Mohammad Hossein  Haddad khodaprast 4 (گروه علوم و صنایع غذایی‌، دانشگاه فردوسی مشهد‌، مشهد‌، ایران.)
Mohammad  Armin 5 (گروه زراعت و اصلاح نباتات‌، واحد سبزوار‌، دانشگاه آزاد اسلامی‌، سبزوار‌، ایران.)

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

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Abstract :

References:


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