Volume 13, Issue 60 (0)                   FSCT 0, 13(60): 115-124 | Back to browse issues page

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Sarfaraz A, Azizi M H, Hamidi Esfahani Z, Zafari A. ارزیابی برخی متغیرهای موثر بر ویژگی های اسیدی شدن خمیر ترش مایع. FSCT 0; 13 (60) :115-124
URL: http://fsct.modares.ac.ir/article-7-7642-en.html
ارزیابی برخی متغیرهای موثر بر ویژگی های اسیدی شدن خمیر ترش مایع
Amin Sarfaraz , Mohammad Hossein Azizi , Zohreh Hamidi Esfahani , Ali Zafari
Abstract:   (4111 Views)
This article has no abstract.
Keywords: Key words: Liquid sourdough, acidification, Fermentation, Optimization
Full-Text [PDF 158 kb]   (2882 Downloads)    
Subject: Food quality control
Received: 2015/05/8 | Accepted: 2015/11/9 | Published: 2017/02/19
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