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Journal: FoodsVolume: 7Number: 31
Article: Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL)
  • Authors:
  • Shirin Pourafshar1,
  • Kurt A. Rosentrater2,3,* and
  • Padmanaban G. Krishnan1
Link: https://www.mdpi.com/2304-8158/7/3/31

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