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 journal › Article

Original language	English
Pages (from-to)	11-20
Number of pages	10
Journal	Iranian Journal of Food Science and Technology
Volume	7
Issue number	3
Publication status	Published - 2010

Cite this

@article{9ad2d2b2f6904a43ad0b71c7f6538879,

title = "Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose",

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

year = "2010",

language = "English",

volume = "7",

pages = "11--20",

journal = "Iranian Journal of Food Science and Technology",

issn = "2008-8787",

number = "3",

}

TY - JOUR

T1 - Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose

AU - Majzoobi, M

AU - Ostovan, R

AU - Farahnaky, A

AU - Mesbahi, G

AU - Skandari, MH

PY - 2010

Y1 - 2010

M3 - Article

VL - 7

SP - 11

EP - 20

JO - Iranian Journal of Food Science and Technology

JF - Iranian Journal of Food Science and Technology

SN - 2008-8787

IS - 3

ER -