Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread

por Mehdi Gharekhani, Yousef Nami, Mehran Aalami, Mohammad Amin Hejazi
Publicado 2021

Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips

por Amir Kiani, Yousef Nami, Shahab Hedayati, Mehdi Jaymand, Hadi Samadian, Babak Haghshenas
Publicado 2021