نمایش نتایج جستجو برای
کلمات کلیدی: Sourdough
موارد یافت شده: 8
1 - Viability of Lactobacillus Plantarum Incorporated with Sourdough Powder-Based Edible Film in Set Yogurt and Subsequent Changes During Post Fermentation Storage (چکیده)2 - Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread (چکیده)
3 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)
4 - Identification of lactic acid bacteria from local sourdough to produce appropriate starter on an industerial scale (چکیده)
5 - Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread (چکیده)
6 - Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (baguette) (چکیده)
7 - Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life (چکیده)
8 - Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties oflranian Barbari Bread (چکیده)
