نمایش نتایج جستجو برای
کلمات کلیدی: Bread
موارد یافت شده: 11
1 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)2 - EFFECT OF POLYOLS ON SHELF‐LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR (چکیده)
3 - The effect of liquid improver components on microstructure of Barbari bread (چکیده)
4 - Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread (چکیده)
5 - Crumb texture analysis with image processing in Iranian bread enriched with soy flour (چکیده)
6 - EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD (چکیده)
7 - Molecular Characterization of Puroindoline a and b allele in Iranian Commercial and landrace wheat cultivars (چکیده)
8 - Effect of wheat bug damage on the physical dough properties and semi flat bread baking quality of different Iranian wheat cultivars (چکیده)
9 - Effect of polyols addition on the shelf-life extensions and quality of Iranian Barbari bread (چکیده)
10 - Effect of different lactic acid bacteria on phytic acid content and quality of toast bread made with whole wheat flour (چکیده)
11 - the effect of egg load and host deprivation on oviposition dehaviour in aphidophagous hoverflies (چکیده)
