14th World Congress of Food Science and Technlogy , 2008-01-23

Title : ( Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread )

Authors: Alireza Sadeghi , Fakhri Shahidi , Sayed Ali Mortazavi ,

Access to full-text not allowed by authors

Citation: BibTeX | EndNote

Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread

Keywords

Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari
برای دانلود از شناسه و رمز عبور پرتال پویا استفاده کنید.

@inproceedings{paperid:1019516,
author = {Sadeghi, Alireza and Shahidi, Fakhri and Mortazavi, Sayed Ali},
title = {Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread},
booktitle = {14th World Congress of Food Science and Technlogy},
year = {2008},
location = {Shanghai},
keywords = {Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread},
}

[Download]

%0 Conference Proceedings
%T Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread
%A Sadeghi, Alireza
%A Shahidi, Fakhri
%A Mortazavi, Sayed Ali
%J 14th World Congress of Food Science and Technlogy
%D 2008

[Download]