The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread
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| Published in: | Ulūm va ṣanāyi̒-i ghaz̠āyī Vol. 18; no. 119; pp. 1 - 15 |
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| Main Authors: | , , , |
| Format: | Journal Article |
| Language: | Persian |
| Published: |
01-01-2022
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| Online Access: | Get full text |
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| Author | Mohtarami, Forogh Lavini, Akram Pirsa, Sajad Talebi, Anis |
|---|---|
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| CorporateAuthor | Ph.D. student of food engineering-Urmia university MS graduated of food science and technology. Afagh Higher Education Institute Faculty member of Food science and technology department-Urmia University Faculty member of Urmia university |
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| Title | The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread |
| Volume | 18 |
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