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

Authors

Yaseen Galali
Gail Rees, School of Biomedical Sciences
Victor Kuri, School of Biological and Marine Sciences

ORCID

• Kuri, Victor: 0000-0003-1706-7597

DOI

10.1007/s13197-021-05147-9

Publication Date

2021-06-04

Publication Title

Journal of Food Science and Technology

Volume

59

Issue

4

ISSN

0022-1155

Embargo Period

2022-06-04

Organisational Unit

School of Biomedical Sciences

First Page

1372

Last Page

1383

Recommended Citation

Galali, Y., Rees, G., & Kuri, V. (2021) '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', Journal of Food Science and Technology, 59(4), pp. 1372-1383. Available at: https://doi.org/10.1007/s13197-021-05147-9