IMPROVING THE QUALITY OF GLUTEN-FREE BREAD MANUFACTURED FROM PROSO MILLET USING HYDROCOLLOIDS
The aim of this study was to investigate the role of some hydrocolloids in improving the physical and sensory properties of gluten-free bread manufactured from millet flour. Whole grain millet flour (T2), whole grain millet flour with xanthan gum (T3), whole grain millet flour with guar gum (T4), u...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Baghdad University
2025-06-01
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| Series: | The Iraqi Journal of Agricultural science |
| Subjects: | |
| Online Access: | https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2240 |
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