Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties of Iranian Barbari Bread
سال
: 2008شناسه الکترونیک: 10.3923/biotech.2008.354.356
کالکشن
:
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آمار بازدید
Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties of Iranian Barbari Bread
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| contributor author | Alireza Sadeghi | |
| contributor author | Fakhri Shahidi | |
| contributor author | Seyed Ali Mortazavi | |
| contributor author | Balal Sadeghi | |
| date accessioned | 2020-03-13T13:45:46Z | |
| date available | 2020-03-13T13:45:46Z | |
| date issued | 2008 | |
| identifier other | _LspgSsKvHua8_GwzuaUpoTyPQEnwFhHJaiWpuKpw_XPWuaoUr.pdf | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/1326107 | |
| format | general | |
| language | English | |
| title | Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties of Iranian Barbari Bread | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 9867346 | |
| identifier doi | 10.3923/biotech.2008.354.356 | |
| journal title | Biotechnology(Faisalabad) | |
| coverage | Academic | |
| pages | 354-356 | |
| journal volume | 7 | |
| journal issue | 2 | |
| filesize | 502450 | |
| citations | 2 |