Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon)
Nowadays, studies on the functional and nutritional values of bread are being developed in order to improve these characteristics as well as application of various dietary fibers and prebiotic compounds in bakery products. The aim of this research was application of prebiotic inulin in the formulati...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2017-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68265_db640a5922e12258f255c0a24309a321.pdf |