Volume 13, Issue 50 (2016)                   FSCT 2016, 13(50): 1-10 | Back to browse issues page

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تأثیر رقم و آرد مالت تهیه شده از گندم بر بهبود خواص تکنولوژیک و حسی نان قالبی
Zahra Sheikholeslami
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Keywords: Flour malt, Alpha amylase, Bread properties, Moulded bread
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Received: 2015/01/28 | Accepted: 2015/01/28 | Published: 2016/01/21
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