FORMULATION OF GLUTEN FREE BREAD USING GUAR AND MICROBIAL TRANSGLUTAMINASE ENZYME

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POURESMAEIL N.; AZIZI M.H.; ABBASI S.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2011 | Volume:21 | Issue:1 Page(s): 70-81

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Information Journal Paper

Title

FORMULATION OF GLUTEN FREE BREAD USING GUAR AND MICROBIAL TRANSGLUTAMINASE ENZYME

Author(s)

POURESMAEIL N. | AZIZI M.H. | ABBASI S. | Issue Writer Certificate

Keywords

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Abstract

Cites

THE EFFECT OF SINGLE AND COMBINED HYDROXY PROPYL METHYL CELLULOSE AND SODIUM STEARYL LACTILATE ON DOUGH RHEOLOGY AND BAKING PROPERTIES OF CORN AND CHESTNUT BREAD
STUDY OF STALING PHENOMENON INGLUTEN-FREE BREAD PREPARED FROM IRANIAN RICE FLOUR CULTIVARS

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APA: Copy

POURESMAEIL, N., AZIZI, M.H., & ABBASI, S.. (2011). FORMULATION OF GLUTEN FREE BREAD USING GUAR AND MICROBIAL TRANSGLUTAMINASE ENZYME. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 21(1), 70-81. SID. https://sid.ir/paper/148581/en

Vancouver: Copy

POURESMAEIL N., AZIZI M.H., ABBASI S.. FORMULATION OF GLUTEN FREE BREAD USING GUAR AND MICROBIAL TRANSGLUTAMINASE ENZYME. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2011;21(1):70-81. Available from: https://sid.ir/paper/148581/en

IEEE: Copy

N. POURESMAEIL, M.H. AZIZI, and S. ABBASI, “FORMULATION OF GLUTEN FREE BREAD USING GUAR AND MICROBIAL TRANSGLUTAMINASE ENZYME,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 21, no. 1, pp. 70–81, 2011, [Online]. Available: https://sid.ir/paper/148581/en

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