ارزیابی ویژگی‌های عملکردی آرد ارزن به منظور استفاده در فرمولاسیون کوکی فاقد گلوتن بر پایه آرد برنج

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با سلام و عرض ادب:
4- کوکی دارای خمیر سفت تری نسبت به خمیر کیک و نان است و خصوصیات رئولوژیکی آن با رئومتر و ویسکومتر قابل اندازه‌گیری نیست. خصوصیات رئولوژیکی خمیر کوکی توسط بافت سنج اندازه گرفته می‌شود که درطی تحقیقات آینده قابل بررسی است.
6- آنالیز میکروبی در این تحقیق انجام نشده چون هدف در این تحقیق میزان ماندگاری کوکی نبوده است و هدف ارائه فرمولاسیون جدید برای کوکی است.