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
Number of pages6
Publication statusPublished - 2009

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