نمایش نتایج جستجو برای
کلمات کلیدی: Barbari Bread
موارد یافت شده: 8
1 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)2 - Response Surface Optimization of Barbari Bread-Making Process Variables: Interrelationship of Texture, Image and Organoleptic Characteristics; Using Image Analysis for Quality and Shelf Life Prediction (چکیده)
3 - Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread (چکیده)
4 - OPTIMIZATION OF A LIQUID IMPROVER FOR BARBARI BREAD: STALING KINETICS AND RELATIONSHIP OF TEXTURE WITH DOUGH RHEOLOGY AND IMAGE CHARACTERISTICS (چکیده)
5 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)
6 - The effect of liquid improver components on microstructure of Barbari bread (چکیده)
7 - Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread (چکیده)
8 - Effect of polyols addition on the shelf-life extensions and quality of Iranian Barbari bread (چکیده)
