نمایش نتایج جستجو برای
کلمات کلیدی: sourdough
موارد یافت شده: 5
1 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)2 - Identification of lactic acid bacteria from local sourdough to produce appropriate starter on an industerial scale (چکیده)
3 - Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread (چکیده)
4 - Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (baguette) (چکیده)
5 - Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties oflranian Barbari Bread (چکیده)
