Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development

Yaseen Galali; Gail Rees; Victor Kuri

doi:10.1007/s13197-021-05147-9

Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development

Yaseen Galali^*, Gail Rees, Victor Kuri

^*Corresponding author for this work

University of Salahaddin

Research output: Contribution to journal › Article › peer-review

20 Downloads (Pure)

Original language	English
Pages (from-to)	1372-1383
Number of pages	0
Journal	Journal of Food Science and Technology
Volume	59
Issue number	4
Early online date	4 Jun 2021
DOIs	https://doi.org/10.1007/s13197-021-05147-9
Publication status	Published - 4 Jun 2021

Access to Document

10.1007/s13197-021-05147-9

Study the influence of three functional ingredients - last version (002)Accepted author manuscript, 2.06 MB

Cite this

@article{6e9147a63dff4a3faf40a5d05fef6b7e,

title = "Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development",

author = "Yaseen Galali and Gail Rees and Victor Kuri",

year = "2021",

month = jun,

day = "4",

doi = "10.1007/s13197-021-05147-9",

language = "English",

volume = "59",

pages = "1372--1383",

journal = "Journal of Food Science and Technology",

issn = "0022-1155",

publisher = "Springer",

number = "4",

}

Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development. / Galali, Yaseen; Rees, Gail ; Kuri, Victor.
In: Journal of Food Science and Technology, Vol. 59, No. 4, 04.06.2021, p. 1372-1383.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development

AU - Galali, Yaseen

AU - Rees, Gail

AU - Kuri, Victor

PY - 2021/6/4

Y1 - 2021/6/4

UR - https://pearl.plymouth.ac.uk/bhs-research/86/

U2 - 10.1007/s13197-021-05147-9

DO - 10.1007/s13197-021-05147-9

M3 - Article

SN - 0022-1155

VL - 59

SP - 1372

EP - 1383

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 4

ER -

Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development

Access to Document

Other files and links

Cite this