Optimization of oxidative improver’s formulation for the wheat flours with different extraction rates
Crossref DOI link: https://doi.org/10.17352/2455-815X.000137
Published Online: 2022-01-05
Update policy: https://doi.org/10.17352/crossmark-policy
Mahsa, Shafiesoltania https://orcid.org/0000-0003-2860-065X
Mania, Salehifara
Saeed, Baeghbalia
