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 paper › Other chapter contribution

Original language	English
Title of host publication	Gums and Stabilisers for the Food Industry 15
Pages	317-322
Number of pages	6
Publication status	Published - 2009

Cite this

@inbook{1abbddd1f25e451f8962d5ffa657961f,

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

author = "M Majzoobi and R Ostovan and A Farahnaky and G Mesbahi and M Eskandari",

year = "2009",

language = "English",

pages = "317--322",

booktitle = "Gums and Stabilisers for the Food Industry 15",

}