The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut
The industrial and domestic use of microwaves has increased noticeably owing to the advantage of saving energy and time, as well as improving nutritional quality of foods over the past few decades. However, rapid staling rate is one of the drawbacks of microwave baked products. Formulation improveme...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2016-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68127_bbb55e91a5a57e70941ef23f46096b94.pdf |