Food and Nutrition Sciences

Vol.9 No.1(2018), Paper ID 82193, 14 pages

DOI:10.4236/fns.2018.91003

 

Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread

 

Sati Y. Al-Dalain, Mohamed K. Morsy

 

Department of Medical Support, Al-Karak University College, Al-Balqa Applied University, Salt, Jordan
Department of Food Technology, Faculty of Agriculture, Benha University, Qaluobia, Egypt

 

Copyright © 2018 Sati Y. Al-Dalain, Mohamed K. Morsy et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Al-Dalain, S. and Morsy, M. (2018) Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread. Food and Nutrition Sciences, 9, 32-45. doi: 10.4236/fns.2018.91003.

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