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Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread
Bahareh Sahraiyan, Fariba Naghipour, Mahdi Karimi, Mehdi Ghiafe DavoodiVolume:
30
Year:
2013
Language:
english
DOI:
10.1016/j.foodhyd.2012.08.013
File:
PDF, 373 KB
english, 2013