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Items where Author is "Abedfar, A."

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Sadeghi, A. and Ebrahimi, M. and Mortazavi, S.A. and Abedfar, A. (2019) Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread. Food Control, 95. pp. 298-307.

Abedfar, A. and Hosseininezhad, M. and Sadeghi, A. and Raeisi, M. and Feizy, J. (2018) Investigation on ‚Äúspontaneous fermentation‚ÄĚ and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough. LWT, 96. pp. 686-693.

Sadeghi, A. and Raeisi, M. and Ebrahimi, M. and Abedfar, A. and Shahamat, Y.D. (2016) Effect of controlled fermentation of sourdough containing lactobacillus plantarum and lactobacillus brevis on phytate content in dough and bread. Journal of Mazandaran University of Medical Sciences, 26 (141). pp. 16-25.

This list was generated on Sat Mar 28 14:27:13 2020 IRDT.