Soleimanifard, M. (2024). The effect of xanthan gel on the rheological properties of wheat flour dough and the quality of Gholach bread. , 23(1), 17-30. doi: 10.22092/fooder.2024.361497.1359
Mansooreh Soleimanifard. "The effect of xanthan gel on the rheological properties of wheat flour dough and the quality of Gholach bread". , 23, 1, 2024, 17-30. doi: 10.22092/fooder.2024.361497.1359
Soleimanifard, M. (2024). 'The effect of xanthan gel on the rheological properties of wheat flour dough and the quality of Gholach bread', , 23(1), pp. 17-30. doi: 10.22092/fooder.2024.361497.1359
Soleimanifard, M. The effect of xanthan gel on the rheological properties of wheat flour dough and the quality of Gholach bread. , 2024; 23(1): 17-30. doi: 10.22092/fooder.2024.361497.1359


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