Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread

Subject Areas : food science

S. Zeidvand ¹ , S. Movahhed ² , P. Rajaei ³

1 - Ph.D. Student of the Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
2 - Associate Professor of the Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2022-07-04 Accepted : 2023-01-14 Published : 2023-04-01

Keywords:

References:

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