Affiliation:
1. Department of Food Science and Technology, Tehran Science and Research Branch; Islamic Azad University; Tehran Iran
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference27 articles.
1. Effect of sodium bicarbonate, ascorbic acid and salt on the α-amylase, gelatinization and yeast activity in the production of flat bread;Al-Dmoor;J. Food Agric. Environ.,2009
2. Yeast, its types and role in fermentation during bread making process-A. Pak;Ali;J. Food Sci.,2012
3. Measurement of dough specific volume in chemically leavened dough systems;Bellido;J. Cereal Sci.,2009
4. Gas chromatographic-mass spectrometric characterisation of the Italian protected designation of origin “Altamura” bread volatile profile;Bianchi;Food Chem.,2008
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献