Work

The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread

Year: 2017

Type: article

Source: Journal of Food Biosciences and Technology

Authors: V. Esmaeilifard, B Ghiassi Tarzi, R. Azizi Nezhad

Institutions: Islamic Azad University, Tehran, Islamic Azad University, Science and Research Branch

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2590892933

FWCI:

Cites: 9

Cited by: 1

Related to: 10