Konu "rheology" için Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed listeleme
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Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums
(Walter De Gruyter Gmbh, 2016)Defatted hazelnut flour (DHF) in different levels (5 %, 10% and 15 %) of locust bean, guar and xanthan gum were added in rice-based gluten-free formulations to improve rheological properties of dough and baking properties ...