EFFECT OF PECTIN AND CROSS-LINKED PECTIN ON CHARACTERISTICS OF DOUGH AND PAN BREAD

M MAJZOOBI, B LAYEGH, A FARAHNAKY

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	195-207
Number of pages	13
Journal	Journal of Food Research (University of Tabriz)
Volume	21
Issue number	2
Publication status	Published - 2011

Cite this

@article{9e312271f16c498789a6029aa2616fd4,

title = "EFFECT OF PECTIN AND CROSS-LINKED PECTIN ON CHARACTERISTICS OF DOUGH AND PAN BREAD",

author = "M MAJZOOBI and B LAYEGH and A FARAHNAKY",

year = "2011",

language = "English",

volume = "21",

pages = "195--207",

journal = "Journal of Food Research (University of Tabriz)",

issn = "2008-515X",

number = "2",

}