Author:
Razavizadegan Jahromi Seyed Hossein,Tabatabaee Yazdi Farideh,Karimi Mehdi,Mortazavi Seyed Ali,Ghiafeh Davoodi Mehdi,Pourfarzad Amir,Hematian Sourki Abdollah
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference53 articles.
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5. Azizi, M. H., Rajabzadeh, N., & Riahi, E. (2003). Effect of mono-diglyceride and lecithin on dough rheological characteristics and quality of flat bread. Lebensmittel-Wissenschaft und Technologie, 36, 189–193.
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