Open AccessStudy the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development
Author(s) -
Yaseen Galali,
Gail Rees,
Víctor Kuri
Publication year - 2021
Publication title -
journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-021-05147-9
Subject(s) - chewiness , food science , guar gum , inulin , gluten , response surface methodology , chemistry , microstructure , wheat flour , functional food , starch , crystallography , chromatography
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