نمایش نتایج جستجو برای
موضوع : علوم و صنایع غذایى
زبان مقاله: انگلیسی
کلمات کلیدی: Dough
موارد یافت شده: 4
1 - Effect of wheat bug damage on the physical dough properties and semi flat bread baking quality of different Iranian wheat cultivars (چکیده)2 - Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties oflranian Barbari Bread (چکیده)
3 - Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life (چکیده)
4 - Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (baguette) (چکیده)