Volume 13, Issue 61 (2016)                   FSCT 2016, 13(61): 164-151 | Back to browse issues page

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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
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Keywords: Sorghum β-glucan, Fat replacer, Gluten-free cup cake, Visual characteristics, Texture
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Received: 2015/04/13 | Accepted: 2015/10/16 | Published: 2017/02/19
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