Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough

2021

leila Nateghi | Behnam Sadeghiyan Loderijeh | Fatemeh Zarei


书目信息
Journal of food science and technology ( Iran)
18 114 页码 109 - 120 ISSN 2008-8787 | 2783-3534
出版者
Tarbiat Modares University and Association of Food Scientists and Technologists of Iran (AFSTI)
其它主题
Dough; Living organisms; Probiotic bacteria; Bioactive peptides
语言
波斯语
类型
Journal Article

2023-10-10
DOAJ