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Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough.
Food Sci Technol Int. 2023 Mar;29(2):126-137. doi: 10.1177/10820132211063972. Epub 2021 Dec 16.
Food Sci Technol Int. 2023.
PMID: 34913387
The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics.
Naji-Tabasi S, Shahidi-Noghabi M, Modiri Dovom A, Davtalab M.
Naji-Tabasi S, et al. Among authors: davtalab m.
Food Sci Nutr. 2023 Jun 7;11(10):5873-5881. doi: 10.1002/fsn3.3466. eCollection 2023 Oct.
Food Sci Nutr. 2023.
PMID: 37823096
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