(2013). Effect of Carboxymethylcellulose Gel on Properties of Wheat Flour Dough and Barbari Bread. , 14(2), 57-68. doi: 10.22092/jaer.2013.100233
. "Effect of Carboxymethylcellulose Gel on Properties of Wheat Flour Dough and Barbari Bread". , 14, 2, 2013, 57-68. doi: 10.22092/jaer.2013.100233
(2013). 'Effect of Carboxymethylcellulose Gel on Properties of Wheat Flour Dough and Barbari Bread', , 14(2), pp. 57-68. doi: 10.22092/jaer.2013.100233
Effect of Carboxymethylcellulose Gel on Properties of Wheat Flour Dough and Barbari Bread. , 2013; 14(2): 57-68. doi: 10.22092/jaer.2013.100233


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