Article
functional effects of different humectants on dough rheology and Barbari flat bread quality
Fariba Naghi Poor,B Sahraiyan,M B Habibi Najafi,Mehdi Karimi,Mohammad Hossein Haddad Khodaparast,Zahra Sheikholeslami-2012-07-11
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Keywords
RheologyQuality (philosophy)Food scienceMathematicsBiologyMaterials scienceComposite materialPhysics
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