Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

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作者：
Pourmohammadi, Ousha [1 ]
Hosseini Ghaboos, Seyyed Hossein [2 ]
Jafarian, Sara [3 ]
机构：
[1] Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
[2] Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
[3] Department of Food Science & Technology, Nour Branch, Islamic Azad University, Nour, Iran
来源：
Journal of Food Processing and Preservation | 2020年 / 44卷 / 12期
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