Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL)

Author： Pourafshar Shirin   Rosentrater Kurt A.   Krishnan Padmanaban G.  

Publisher： MDPI

E-ISSN： 2304-8158|7|3|31-31

ISSN： 2304-8158

Source： Foods, Vol.7, Iss.3, 2018-03, pp. : 31-31

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