Critical quality attributes of Iranian 'Taftoon' breads as affected by the addition of rice bran sourdough with different lactobacilli

Quality Assurance and Safety of Crops and Foods

Volumn 7, Issue 3, 2015, Pages 305-311

  Torkamani, M G ^a   Razavi, S H ^a   Gharibzahedi, S M T ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Lactic acid bacteria; Rice bran; Sourdough; Taftoon bread making

Indexed keywords

FOOD PRODUCTS; LACTIC ACID; PROBIOTICS; SENSORY ANALYSIS; SENSORY PERCEPTION;

BREAD MAKING; CRITICAL QUALITY; LACTIC ACID BACTERIA; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; PROBIOTIC BACTERIA; QUALITY ATTRIBUTES; RICE BRANS; SOURDOUGH; TAFTOON BREAD MAKING;

BACILLI;

LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM;

EID: 84929259414     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.3920/QAS2013.0375     Document Type: Article

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