Microbiological Characteristics of Part-Baked White Pan Bread During Storage
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چکیده
منابع مشابه
Optimization of Pan Bread Prepared with Ramie Powder and Preservation of Optimized Pan Bread Treated by Gamma Irradiation during Storage
This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p<0.05), appearance (p<0.01), color (p<0.01), moistness (p<0.01), and ...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2005
ISSN: 1094-2912
DOI: 10.1081/jfp-200060239