Optimization of a novel improver gel formulation for...

Journal of Food Science and Technology 2014 / 10 Vol. 51; Iss. 10

Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology

Pourfarzad, Amir, Haddad Khodaparast, Mohammad Hossein, Karimi, Mehdi, Mortazavi, Seyed Ali
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Volume:
51
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-012-0778-9
Date:
October, 2014
File:
PDF, 833 KB
english, 2014
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