Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques
Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural properties of Lavash bread types during storage b...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Beheshti University of Medical Sciences
2016-02-01
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| Series: | Nutrition and Food Sciences Research |
| Subjects: | |
| Online Access: | http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-460-1&slc_lang=en&sid=1 |