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EFFECT OF STEAMING AND BAKING TIME ON THE SHELF LIFE AND IMPROVEMENT OF COMPOSITE BREAD (WHEAT- SORGHUM) QUALITY
EFFECT OF STEAMING AND BAKING TIME ON THE SHELF LIFE AND IMPROVEMENT OF COMPOSITE BREAD (WHEAT- SORGHUM) QUALITY
2015
Bahareh Sahraiyan
L Dehghan Tanha
Zahra Sheikholeslami
F Naghipour
Keywords:
Environmental science
Sorghum
Food science
Agronomy
Shelf life
Steaming
Horticulture
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