Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread

Subject Areas : food microbiology

S. Zeidvand ¹ (MSc Graduated of the Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.)
S. Movahhed ² (Associated Professor of the Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.)

Received: 2021-06-03 Accepted : 2021-06-03 Published : 2021-07-01

Keywords:

References:

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