Microbiological and Chemical Quality of Sohan: An Iranian Traditional Confectionary Product
نویسندگان
1 Department of Microbiology, College of Sciences, Karaj Branch, Islamic Azad University, Alborz, Iran
2 Department of Food Hygiene, College of Veterinary Medicine, Karaj Branch, Islamic Azad University, Alborz, Iran
3 Department of Food Hygiene, College of Veterinary Medicine, Karaj Branch, Islamic Azad University, Alborz, Iran
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چکیده
Background: Sohan is a traditional Iranian confectionery product prepared mainly by mixing and cooking of wheat flour, sugar, malt, oil, natural flavoring additives and coloring materials. Regarding to high consumption and popularity of Sohan as well as importance of its safety and hygienic status, we investigated microbial and chemical profiles of ...
