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Manuscript ID : JFST-2012-1689 (R1) Visit : 228 Page: 41 - 56

10.30495/jfst.2021.1916953.1689

20.1001.1.24234966.1402.15.3.4.6

Article Type: Original Research

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:

Abstract :

References:


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