Improving the quality of pasta using hydroxypropylmethyl cellulose, gluten and blended wheat flour

M Majzoobi, R Ostovan, A Farahnaky, G Mesbahi, M Eskandari

Research output: Book chapter/Published conference paperOther chapter contribution

Original languageEnglish
Title of host publicationGums and Stabilisers for the Food Industry 15
Pages317-322
Number of pages6
Publication statusPublished - 2009

Cite this

Majzoobi, M., Ostovan, R., Farahnaky, A., Mesbahi, G., & Eskandari, M. (2009). Improving the quality of pasta using hydroxypropylmethyl cellulose, gluten and blended wheat flour. In Gums and Stabilisers for the Food Industry 15 (pp. 317-322)