Study of Physicochemical, Rheological and Sensory Characteristics of Rice and Corn flour-based Gluten Free Biscuit Containing Resistant Starch

Subject Areas :

Rahil Rezaei ¹ (گروه علوم و صنایع غذایی، واحد گنبد‌کاووس، دانشگاه آزاد اسلامی، گنبد‌کاووس، ایران.)
Masoumeh Moghimi ² (گروه شیمی، واحد گنبد کاووس، دانشگاه آزاد اسلامی، گنبد کاووس، ایران.)
, Seyyed Soheil Amiri Aghdaei ³ (دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه علوم‌کشاورزی و منابع طبیعی، گرگان، ایران.)

Received: 2021-05-01 Accepted : 2021-10-03 Published : 2024-06-21

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References:

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