The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing
In this study, Barbari flat bread was prepared by two methods, including part-baking and conventional baking and then stored at 4 °C for 7 days. Part-baking was done for 4, 6 or 8 minutes and conventional bread were prepared for 10 minutes (control). The samples were evaluated for the crust color, p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2016-12-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68146_653d3f1c18fa340c1c69df7cc8c412b7.pdf |