Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread
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چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: American Journal of Health Research
سال: 2016
ISSN: 2330-8788
DOI: 10.11648/j.ajhr.20160402.13