The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing

by Khadije Khoshakhlagh, Mohebbat Mohebbi, Mohammad Khalilian Movahhed
Published 2016-12-01

The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties

by Mina Akbarian, Mohebbat Mohebbi, Arash Koocheki, Elnaz Milani, Mohammad Khalilian Movahhed
Published 2020-09-01