Original language | English |
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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 |
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 › peer-review