Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough

Subject Areas : food microbiology

S. Movahhed ¹ , H. Ahmadi Chenarbon ² , Gh. Rooshenas ³

1 - Associate Professor of the Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 - Assistant Professor of the Department of Agronomy, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - M. Sc. of the Department of Economy Science, Tehran-South Branch, Islamic Azad University, Tehran, Iran.

Received: 2016-05-11 Accepted : 2017-01-21 Published : 2018-01-01

Keywords:

References:

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