Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread
[1]Introduction: Bread is an important staple food widely consumed all over the world including Iran. The consumption of traditional breads in Iran, including Barbari, Sangak, Taftoon and Lavash, is steadily increasing because of its convenience and being a ready-to-eat food product normally consume...
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Ferdowsi University of Mashhad
2022-11-01
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| シリーズ: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| 主題: | |
| オンライン･アクセス: | https://ifstrj.um.ac.ir/article_40716_bf9139228b142a6b6df36b2d9aba6ee3.pdf |
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