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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 13, Issue 61 (2016)
FSCT 2016, 13(61): 164-151
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Naghi pour F, Tabatabai yazdi F, Karimi M, Mortazavi S A, Mohebi M. ارزیابی اثر بتاگلوکان سورگوم بهعنوان جایگزین چربی جهت تولید کیک برنجی بدون گلوتن کم چرب. FSCT 2016; 13 (61) :164-151
URL:
http://fsct.modares.ac.ir/article-7-12220-en.html
ارزیابی اثر بتاگلوکان سورگوم بهعنوان جایگزین چربی جهت تولید کیک برنجی بدون گلوتن کم چرب
Fariba Naghi pour
,
Fariba Tabatabai yazdi
,
Mahdi Karimi
,
Seyed Ali Mortazavi
,
Mohebat Mohebi
Abstract:
(3618 Views)
This article has no abstract.
Keywords:
Sorghum β-glucan
,
Fat replacer
,
Gluten-free cup cake
,
Visual characteristics
,
Texture
Full-Text
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(3975 Downloads)
Received: 2015/04/13 | Accepted: 2015/10/16 | Published: 2017/02/19
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