A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread

by Marzieh Hosseininezhad, Abbas Abedfar
Published 2018-10-01

Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced w...

by Alireza Sadeghi, Abbas Abedfar
Published 2016-09-01

Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties

by Abbas Abedfar, Alireza Sadeghi
Published 2019-10-01

Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon)

by Marzieh Hosseininezhad, Hamed Anvari, Mahnaz Zhiani, Abbas Abedfar Abedfar
Published 2017-09-01