EFFECT OF FINAL FERMENTATION TIME ON BARBARI BREAD QUALITY BY ADDITION OF SODIUM STEAROYL 2 LACTILATE

GHIAFEH DAVOODI, M., SAHRAIYAN, B., & NAGHIPOUR, B.. (2011). EFFECT OF FINAL FERMENTATION TIME ON BARBARI BREAD QUALITY BY ADDITION OF SODIUM STEAROYL 2 LACTILATE. CONFERENCE ON OPTIMIZATION OF PRODUCTION, DISTRIBUTION AND CONSUMPTION IN THE FOOD INDUSTRY, -(1), 0-0. SID. https://sid.ir/paper/661130/en

GHIAFEH DAVOODI M., SAHRAIYAN B., NAGHIPOUR B.. EFFECT OF FINAL FERMENTATION TIME ON BARBARI BREAD QUALITY BY ADDITION OF SODIUM STEAROYL 2 LACTILATE. CONFERENCE ON OPTIMIZATION OF PRODUCTION, DISTRIBUTION AND CONSUMPTION IN THE FOOD INDUSTRY[Internet]. 2011;-(1):0-0. Available from: https://sid.ir/paper/661130/en

M. GHIAFEH DAVOODI, B. SAHRAIYAN, and B. NAGHIPOUR, “EFFECT OF FINAL FERMENTATION TIME ON BARBARI BREAD QUALITY BY ADDITION OF SODIUM STEAROYL 2 LACTILATE,” CONFERENCE ON OPTIMIZATION OF PRODUCTION, DISTRIBUTION AND CONSUMPTION IN THE FOOD INDUSTRY, vol. -, no. 1, pp. 0–0, 2011, [Online]. Available: https://sid.ir/paper/661130/en