Improving the Quality and Shelf life of Barbari Bread Based on Mixed Whole Flour Using Spontaneously Fermented Sourdough and Sourdough Containing Lactobacillus plantarum

Subject Areas :

Sara Naji Tabasi ¹ , Mostafa Shahidi Noghabi ² , Marzieh Hosseini Nezhad ³ , Hossein Zamani ⁴ , Toktam Hejrani ⁵

1 - استادیار،‌گروه نانوفناوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
2 - دانشیار، گروه شیمی مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
3 - دانشیار، گروه زیست‌فناوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی‌، مشهد، ایران
4 - استادیار، گروه طراحی ماشین آلات مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.
5 - دانش آموخته دکتری، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران

Received: 2020-12-05 Accepted : 2021-03-14 Published : 2024-02-10

Keywords:

References:

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