FLAT BREAD PRODUCTION

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QUAIL K.; MASTER G.; WOOTTON M.

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Journal Paper

Paper Information

Journal: FOOD AUSTRALIA Year:1991 | Volume:43 | Issue:4 Page(s): 155-157

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Information Journal Paper

Title

FLAT BREAD PRODUCTION

Author(s)

QUAIL K. | MASTER G. | WOOTTON M. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

EFFECTS OF FLOUR TYPE, FREEZING METHOD, AND STORAGE TIME ON THE QUALITY OF BARBARI BREAD MADE FROM FROZEN DOUGH

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APA: Copy

QUAIL, K., MASTER, G., & WOOTTON, M.. (1991). FLAT BREAD PRODUCTION. FOOD AUSTRALIA, 43(4), 155-157. SID. https://sid.ir/paper/590926/en

Vancouver: Copy

QUAIL K., MASTER G., WOOTTON M.. FLAT BREAD PRODUCTION. FOOD AUSTRALIA[Internet]. 1991;43(4):155-157. Available from: https://sid.ir/paper/590926/en

IEEE: Copy

K. QUAIL, G. MASTER, and M. WOOTTON, “FLAT BREAD PRODUCTION,” FOOD AUSTRALIA, vol. 43, no. 4, pp. 155–157, 1991, [Online]. Available: https://sid.ir/paper/590926/en

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