A. R. Feyzipour
Department of Food Science and Technology, Islamic Azad University, Azadshahr, Iran
S. M. Seyedain
Faculty of Cereal and Bread Science, Institute of Technology, Tehran, Iran
A. Taslimi
Department of of Food Science and Technology,
National Research Institute of Nutrition and Food Technology, Tehran, Iran
S.M. T. Mazloumi
Department of of Food Science and Technology,
National Research Institute of Nutrition and Food Technology, Tehran, Iran
How to cite this article
A. R. Feyzipour, S. M. Seyedain, A. Taslimi and S.M. T. Mazloumi, 2006. The Enzymic Activity in Flour and its Effect
on the Quality of the Iranian Traditional Breads (Barbari and Lavash). Pakistan Journal of Nutrition, 5: 263-268.
DOI: 10.3923/pjn.2006.263.268
URL: https://scialert.net/abstract/?doi=pjn.2006.263.268
DOI: 10.3923/pjn.2006.263.268
URL: https://scialert.net/abstract/?doi=pjn.2006.263.268