Výsledky vyhledávání - "Fardokht Rahnama"

Improved Quality Attributes of Brabari and Lavash Flat Breads with Wheat Doughs Incorporated with Fenugreek Seed (Trigonella foenum graecum) Gum

Autor: Jafar Mohammadzadeh Milani, Fardokht Rahnama, Ashraf Gohari Ardabili

Publikováno v: Journal of Food Processing and Preservation. 41:e12741

The effects of fenugreek gum content (1.46–8.54%), and leavening time (0.59–3.41 h) on the dough farinographic traits of Barbari and Lavash flat breads were optimized using response surface methodology (RSM). Results showed that the Barbari dough

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::34068044a1443cccc77b90261aec27d3
https://doi.org/10.1111/jfpp.12741

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