Keywords = Barbari Bread
Number of Articles: 2
1. Influence of Natural Humectants on Rheological Properties and Staling of Bread

Volume 10, Issue 1, Winter and Spring 2020, Pages 79-86

Z. Sheikholeslami; M. Karimi; T. Hejrani


2. Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread

Volume 09, Issue 1, Winter and Spring 2019, Pages 11-18

H. Hadaegh; S. M. Seyyedain Ardabili; M. Tajabadi Ebrahimi; M. Chamani; R. Azizi Nezhad