Keywords = صمغ زانتان
Number of Articles: 2
Influence of sweet almond protein concentrate and xanthan gum on physic-chemical and textural properties of dough and rice cakes

Volume 4, Issue 3, May 2017, Pages 107-118

10.22104/jift.2017.354

Fatemeh Abbaszadeh; Mehran Alami; Alireza Sadeghi Mahoonak; Mehdi Kashaninejad

Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality

Volume 1, Issue 3, April 2014, Pages 39-48

10.22104/jift.2014.40

Sara Movahed; Golsa Khalatbari Mohseni; Hossein Ahmadi Chenarbon

Innovative Food Technologies

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