Effects of microcrystalline cellulose and hydroxypropylmethyl cellulose on the properties of dough and flat bread (Iranian Barbari Bread)

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)87-98
Number of pages12
JournalIran Agricultural Research
Volume25
Issue number1.2
Publication statusPublished - 2008

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