Innovative Food Technologies

Innovative Food Technologies

Author = Khalatbari Mohseni, Golsa
Number of Articles: 1

Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality

Volume 1, Issue 3, Spring 2014, Pages 39-48

10.22104/jift.2014.40

Sara Movahed, Golsa Khalatbari Mohseni, Hossein Ahmadi Chenarbon

Innovative Food Technologies

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