Evaluation and comparison of different dough leavening agents on quality of lavash bread
Crossref DOI link: https://doi.org/10.1007/s11694-016-9375-3
Published Online: 2016-07-18
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zolfaghari, Mahboubeh Sadat
Asadi, Gholamhassan
Ardebili, Seyed Mahdi Seyedain
Larijani, Kambiz
License valid from 2016-07-18