Research Article
Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums
Table 6
Shear force values of breads.
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Con: control without any gums, P(3): dough with 3% Persian gum, and S(5): dough with 5% salep. Values are the mean ± standard deviation (). Values with different letters in each column are significantly different (). |