Modeling of sourdough consistency and evaluation of its effect on iranian breads properties as a function of specific starter culture fermentation conditions

Mortazavi, S A ; Shahidi, F ; Sadeghi, A ; Sadeghi, B

Majallah-i pizhūhishhā-yi ʻulūm va ṣanāyiʻ-i ghaz̲āyī-i Īrāni, 2015-10, Vol.11 (4), p.296-296 [Periódico revisado por pares]

Mashhad: Ferdowsi University of Mashhad

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