id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-283	Jooyandeh, Hossein	Evaluation of the effect of precipitated whey protein (PWP) and fermentation time on the quality of Iranian Lavash bread	2018	7	.pdf	application/pdf	4608	273	64	In this investigation, the effects of addition of precipitated whey protein (PWP) and fermentation time on the physical properties and sensory characteristics of Lavash breads were studied. In this study, PWP were in- corporated in Lavash breads at four substitution levels 25, 50, 75, and 100% instead of water during dough making.	cache/ajfsoa-283.pdf	txt/ajfsoa-283.txt