Properties of microcrystalline cellulose and powder cellulose after extrusion/spheronization as studied by fourier transform Raman spectroscopy and environmental scanning electron microscopy
نویسندگان
چکیده
منابع مشابه
Effects of Microcrystalline Cellulose and Hydroxypropylmethyl Cellulose on the Properties of Dough and Flat Bread (Iranian Barbari Bread)
There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fres...
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ژورنال
عنوان ژورنال: AAPS PharmSci
سال: 2003
ISSN: 1522-1059
DOI: 10.1208/ps050431