Physicochemical, Textural, and Sensory Evaluation of Reduced Fat Gluten- Free Biscuit Prepared with Inulin and Resistant Dextrin Prebiotic
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تاریخ نمایه سازی: 1 آذر 1402
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Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.
Nutrition Research Center, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.
Department of Food Science & Technology, Faculty of Agriculture, Urmia University, Urmia, Islamic Republic of Iran.
Nutrition Research Center, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.
Department of Food Science and Technology, Faculty Agriculture, Tarbiat Modares University, Tehran, Islamic Republic of Iran.
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