EFFECT OF SHORT BRAN AND CROSS-LINKED WHEAT STARCH ON CHARACTERISTICS OF DOUGH AND BARBARI BREAD (IRANIAN FLAT BREAD)

M MAJZOOBI, A FARAHNAKY, R OSTOVAN, M RADI

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

Original language	English
Journal	Iranian Journal of Food Science and Technology
Publication status	Published - 2011

Cite this

@article{dc01215fa1cd4071bc93778b34a62641,

title = "EFFECT OF SHORT BRAN AND CROSS-LINKED WHEAT STARCH ON CHARACTERISTICS OF DOUGH AND BARBARI BREAD (IRANIAN FLAT BREAD)",

author = "M MAJZOOBI and A FARAHNAKY and R OSTOVAN and M RADI",

year = "2011",

language = "English",

journal = "Iranian Journal of Food Science and Technology",

issn = "2008-8787",

publisher = "Tarbiat Modares University",

}