Effects of almond gum as texture and sensory quality improver in wheat bread-Reference-Cited by-同舟云学术

Effects of almond gum as texture and sensory quality improver in wheat bread

Published:2016-11-24 Issue:1 Volume:52 Page:205-213
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bouaziz Fatma¹,Koubaa Mohamed²,Ben Jeddou Khaoula¹,Barba Francisco J.³,Chaari Fatma¹,Besbes Souhail⁴,Ellouz Ghorbel Rhoudha¹,Ellouz Chaabouni Semia¹⁵

Affiliation:

1. Enzyme Bioconversion Unit (UR13ES74); National School of Engineering; Sfax University; P.O. Box 1173 3038 Sfax Tunisia

2. Sorbonne Universités; Université de Technologie de Compiègne; Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM EA 4297 TIMR); Centre de Recherche de Royallieu; CS 60319 60203 Compiègne Cedex France

3. Nutrition and Food Science Area; Faculty of Pharmacy; Universitat de València; Avda.Vicent Andrés Estellés s/n. 46100 Burjassot València Spain

4. Unité Analyses Alimentaires; Département de Biologie; Ecole Nationale d'Ingénieurs de Sfax; Route de Soukra 3038 Sfax Tunisia

5. Common Service Unit of Bioreactor Coupled with an Ultrafilter; National School of Engineering; Sfax University; P.O. Box 1173 3038 Sfax Tunisia

Funder

Ministry of Higher Education and Scientific Research of Tunisia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13268/fullpdf

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