2019•Iranian Journal of Nutrition Sciences and Food TechnologyRequires access

The Effect of Tragacanth and Guar Hydrocolloids on the Farinographic Properties of Taftoon Bread Dough and the Physicochemical and Sensory Properties of the Final Product

Gh Fadavi, M Hosseini-Esfehani

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Key concepts: Tragacanth, Food science, Guar gum, Guar, Syneresis, Chemistry

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The Effect of Tragacanth and Guar Hydrocolloids on the Farinographic Properties of Taftoon Bread Dough and the Physicochemical and Sensory Properties of the Final Product — Research Paper | ScholarLens