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 (استادیار،‌گروه نانوفناوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران)
Mostafa  Shahidi Noghabi ² (دانشیار، گروه شیمی مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران)
Marzieh  Hosseini Nezhad ³ (دانشیار، گروه زیست‌فناوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی‌، مشهد، ایران)
Hossein  Zamani ⁴ (استادیار، گروه طراحی ماشین آلات مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.)
Toktam  Hejrani 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

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References:

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