@article { author = {}, title = {Effect of final proofing time and baking temperature on reduction of bread loss and improvement of wheat– sorghum bread quality}, journal = {Food Processing and Preservation Journal}, volume = {6}, number = {2}, pages = {1-16}, year = {2015}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {ارزیابی تأثیر زمان تخمیر نهایی و دمای پخت بر کاهش ضایعات و بهبود ویژگی های نان ترکیبی (گندم سورگوم)}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_2164.html}, eprint = {https://fppj.gau.ac.ir/article_2164_6a99ab04135431883c8b0415e5eaa566.pdf} }