Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli

Title
Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli
Authors
Keywords
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Journal
Quality Assurance and Safety of Crops & Foods
Volume 7, Issue 3, Pages 305-311
Publisher
Wageningen Academic Publishers
Online
2014-08-13
DOI
10.3920/qas2013.0375

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