Karbala’e Husseina, E., Movahhed, S., Shahab Lavasani, A.R.. (1401). Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads. , 12(3), 67-77. doi: 10.30495/jfbt.2022.19732
E. Karbala’e Husseina; S. Movahhed; A.R. Shahab Lavasani. "Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads". , 12, 3, 1401, 67-77. doi: 10.30495/jfbt.2022.19732
Karbala’e Husseina, E., Movahhed, S., Shahab Lavasani, A.R.. (1401). 'Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads', , 12(3), pp. 67-77. doi: 10.30495/jfbt.2022.19732
Karbala’e Husseina, E., Movahhed, S., Shahab Lavasani, A.R.. Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads. , 1401; 12(3): 67-77. doi: 10.30495/jfbt.2022.19732


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