Relation between structural, mechanical and sensory properties of glutenfree bread as affected by modified dietary fibers
Relation between structural, mechanical and sensory properties of glutenfree bread as affected by modified dietary fibers
نویسندگان: سمیرا یگانه زاد , مهدی یار شهبازی , Maryam Kiumarsi , Dorota Majchrzak , Oliver Lieleg , Benjamin Winkeljannd
نشریه: FOOD CHEMISTRY , , 277 , 2019
کد مقاله |
1582 |
عنوان فارسی مقاله |
Relation between structural, mechanical and sensory properties of glutenfree bread as affected by modified dietary fibers |
عنوان لاتین مقاله |
Relation between structural, mechanical and sensory properties of glutenfree bread as affected by modified dietary fibers |
نمایه علمی معتبر |
JCR |
IF |
4.946 |
عنوان نشریه |
FOOD CHEMISTRY |
شماره نشریه |
|
دوره |
277 |
سال انتشار شمسی |
1398/01/10 |
سال انتشار میلادی |
2019 |