Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough
Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough
نویسندگان: مصطفی شهیدی نوقابی , سارا ناجی طبسی , مریم داوطلب
نشریه: Food Science and Technology International , , , 2021
کد مقاله |
2062 |
عنوان فارسی مقاله |
Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough |
عنوان لاتین مقاله |
Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough |
نمایه علمی معتبر |
JCR |
IF |
2.638 |
عنوان نشریه |
Food Science and Technology International |
شماره نشریه |
|
دوره |
|
سال انتشار شمسی |
1401/09/25 |
سال انتشار میلادی |
2021 |