Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose

M Majzoobi, R Ostovan, A Farahnaky, G Mesbahi, MH Skandari

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)11-20
Number of pages10
JournalIranian Journal of Food Science and Technology
Volume7
Issue number3
Publication statusPublished - 2010

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