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Items where Author is "Abedfar, A."

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Article

Abedfar, A. and Hosseininezhad, M. and Sadeghi, A. and Raeisi, M. and Feizy, J. (2020) Corrigendum for �Investigation on �spontaneous fermentation� and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough� LWT � Food Science and Technology 96 (2018) 686�693 (LWT (2018) 96 (686�693), (S0023643818304997), (10.1016/j.lwt.2018.05.071)). LWT, 127.

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 “spontaneous fermentation” 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 Mon Jul 13 00:56:08 2020 IRDT.