Research Article
Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread
Salim- ur-Rehman,
Haq Nawaz,
Sarfraz Hussain,
Muhammad Mushtaq Ahmad,
Mian Anjum Murtaza and Mian Saeed Ahmad
Saikia, D. and N. Sit, 2014. Effect of using sourdough and frozen dough for preparation of breads on quality, shelf life and staling. Am. J. Food Technol., 9: 223-230. CrossRefDirect Link |