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Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder

Ousha Pourmohammadi Mojaveri, Seyyed Hossein Hosseini Ghaboos, Sara Jafarian, Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr , Iran., Assistant Professor, Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran., Assistant Professor, Department of Food Science & Technology, Nour Branch, Islamic Azad University, Nour, Iran.
2021 Food Science and Technology  

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doi:10.52547/fsct.18.111.189 fatcat:fepmnukolbd6xk27rjcyawz72u
lang:fa
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Ousha Pourmohammadi Mojaveri, Seyyed Hossein Hosseini Ghaboos, Sara Jafarian, Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr , Iran., Assistant Professor, Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran., Assistant Professor, Department of Food Science & Technology, Nour Branch, Islamic Azad University, Nour, Iran.. "Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder." Food Science and Technology 18.111 (2021) 189-200