Original language | English |
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Pages (from-to) | 87-98 |
Number of pages | 12 |
Journal | Iran Agricultural Research |
Volume | 25 |
Issue number | 1.2 |
Publication status | Published - 2008 |
Effects of microcrystalline cellulose and hydroxypropylmethyl cellulose on the properties of dough and flat bread (Iranian Barbari Bread)
M Majzoobi, A Farahnaky, R Ostovan
Research output: Contribution to journal › Article › peer-review