(2006). Determination of Optimum Composition of Flour and Dough for Production of Iranian Flat Bread. , 6(4), 15-30.
. "Determination of Optimum Composition of Flour and Dough for Production of Iranian Flat Bread". , 6, 4, 2006, 15-30.
(2006). 'Determination of Optimum Composition of Flour and Dough for Production of Iranian Flat Bread', , 6(4), pp. 15-30.
Determination of Optimum Composition of Flour and Dough for Production of Iranian Flat Bread. , 2006; 6(4): 15-30.

Determination of Optimum Composition of Flour and Dough for Production of Iranian Flat Bread

تحقیقات مهندسی صنایع غذایی
Article 2, Volume 6, Issue 4, January 0, Pages 15-30    PDF (1.81 M)
Document Type: Research Paper
References
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