Author = S. Movahhed
Number of Articles: 2
1. Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method

Volume 10, Issue 1, Winter and Spring 2020, Pages 69-78

M. Karamirad; S. Movahhed; A.R. Shahab Lavasani

2. Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough

Volume 08, Issue 1, Winter and Spring 2018, Pages 29-34

S. Movahhed; H. Ahmadi Chenarbon; Gh. Rooshenas

Journal of Food Biosciences and Technology

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