Volume 13, Issue 50 (2016)                   FSCT 2016, 13(50): 11-21 | Back to browse issues page

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Mardani Ghahfarokhi A, Yarmand M S. بررسی اثر افزودن سبوس گندم بر خواص رئولوژیکی خمیر و کیفیت نان بربری. FSCT 2016; 13 (50) :11-21
URL: http://fsct.modares.ac.ir/article-7-10741-en.html
بررسی اثر افزودن سبوس گندم بر خواص رئولوژیکی خمیر و کیفیت نان بربری
Azadeh Mardani Ghahfarokhi , Mohammad Saeed Yarmand
Abstract:   (7300 Views)
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Keywords: Key words: Barbary bread, Wheat bran, Texture analysis, Color, Sensory evaluation
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Received: 2014/03/28 | Accepted: 2015/01/28 | Published: 2015/03/21
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