Quality of Flour Types, in the Bakeries of Hamedan, Iran during 2015-2016
Background & Aims of the Study: Wheat flour makes the basic component of bread. Thus, evaluating its quality plays an important role in public health. This paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of Hamedan, Iran during 2015-2016...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Qom University of Medical Sciences
2017-03-01
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| Series: | Archives of Hygiene Sciences |
| Subjects: | |
| Online Access: | http://jhygiene.muq.ac.ir/browse.php?a_code=A-10-100-55&slc_lang=en&sid=1 |