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Improved Quality Attributes of Brabari and Lavash Flat Breads with Wheat Doughs Incorporated with Fenugreek Seed (Trigonella foenum graecum) Gum |
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| Authors: | Fardokht Rahnama Jafar Mohammadzadeh Milani Ashraf Gohari Ardabili |
| Affiliation: | 1. Department of Food Science & Technology, Mazandaran Science and Research Branch, Islamic Azad University, Mazandaran, Sari, Iran;2. Department of Food Science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran;3. Faculty of Food Science and Technology, Bu‐Ali Sina University, Hamedan, Iran |
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