Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Journal of Food Science and Technology

Volumn 53, Issue 1, 2016, Pages 209-220

  Habibi Najafi, Mohammad B ^a   Pourfarzad, Amir ^b   Zahedi, Hoda ^a   Ahmadian Kouchaksaraie, Zahra ^a   Haddad Khodaparast, Mohammad H ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b UNIVERSITY OF GUILAN   (Iran)

Author keywords

Barbari bread; Date seed; Multivariate analysis; Sourdough; Staling

Indexed keywords

DIGITAL STORAGE; FAULT TOLERANT COMPUTER SYSTEMS; FOOD PRODUCTS; LACTIC ACID; LEAST SQUARES APPROXIMATIONS; MULTIVARIANT ANALYSIS; NATURAL LANGUAGE PROCESSING SYSTEMS; SEED; YEAST;

BARBARI BREAD; DATE SEEDS; MULTI VARIATE ANALYSIS; SOURDOUGH; STALING;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84954399283     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1956-3     Document Type: Article

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