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Autor:
SHAHIN SHAHBAZI, FOROUGH SARAEE, NASER ABBASI, ELAHE KARIMI, HORI GHANEIALVAR, MAHMOUD BAHMANI, ALI AIDY, SAJAD MAZLOOMI, MASOUMEH TAHMASEBI, ASADOLLAH JALALI GHALOUSANGH
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 2, Pp 215-221 (2024)
Bread is a valuable food in Iranian families that is used as a source of energy, protein, minerals, and vitamins. Unfortunately, most bakeries, process bread artificially to speed up the production process and inevitably resort to the use of harmful
Externí odkaz:
https://doaj.org/article/1f639069b5d847ce94b016794e976488