Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life

(2012) Amir Pourfarzad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology

(2012) Amir Pourfarzad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

OPTIMIZATION OF A LIQUID IMPROVER FOR BARBARI BREAD: STALING KINETICS AND RELATIONSHIP OF TEXTURE WITH DOUGH RHEOLOGY AND IMAGE CHARACTERISTICS

(2012) AMIR POURFARZAD et al.   JOURNAL OF TEXTURE STUDIES

Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology

(2012) Amir Pourfarzad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese

(2011) MOHAMMAD R EDALATIAN et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Nutritional and functional added value of oat, Kamut®, spelt, rye and buckwheat versus common wheat in breadmaking

(2011) Alessandro Angioloni et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin

(2010) A. CORSETTI et al.   JOURNAL OF FOOD SCIENCE

EFFECT OF THE ADDITION OF DEFATTED DATE SEEDS ON WHEAT DOUGH PERFORMANCE AND BREAD QUALITY

(2010) MOHAMED ALI BOUAZIZ et al.   JOURNAL OF TEXTURE STUDIES

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY

Effect of Raisin Juice Addition on Bread Produced from Different Wheat Cultivars

(2009) D. Sabanis et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

EFFECT OF POLYOLS ON SHELF-LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR

(2009) AMIR POURFARZAD et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Gelatinization and Retrogradation Kinetics of High-Fiber Wheat Flour Blends: A Calorimetric Approach

(2008) E. Santos et al.   CEREAL CHEMISTRY