文章基本信息

标题：Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums
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作者：M. A. Sahari ; R. Mohammadi ; Z. Hamidi Esfehani 等
期刊名称：International Journal of Food Science
电子版ISSN：2314-5765
出版年度：2014
卷号：2014
DOI：10.1155/2014/813286
出版社：Hindawi Publishing Corporation
摘要：Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5%