Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread)
Crossref DOI link: https://doi.org/10.1007/s13197-014-1640-z
Published Online: 2014-11-14
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pourafshar, Shirin
Rosentrater, Kurt A.
Krishnan, Padmanaban G.
Text and Data Mining valid from 2014-11-14