Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour
Bread is one of the foods that is dominant food of the people. Among the bread consumed, sangak bread is important because of its nutritional value. Oleaster is a substance with the scientific name of Elaeagnus angustifolia and belongs to the Elaeagbaceae family. This fruit has a wide nutritional va...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2023-08-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_174655_9c5faab6b298a7f310ee628b4051adf7.pdf |