Open AccessPhysicochemical, Nutritional, Shelf Life and Sensory Properties of Iranian Sangak Bread Fortified with Grape Seed Powder
Author(s) -
Peighambardoust SH
Publication year - 2014
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000381
Subject(s) - shelf life , food science , grape seed , sensory system , microbiology and biotechnology , chemistry , biology , neuroscience
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