The Effect of Balangu Shirazi (Lallemantiaroyleana) Gum on Quantitative and Qualitative of Surghum Gluten Free Bread

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Journal Paper

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2014 | Volume:11 | Issue:42 Page(s): 129-139

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Information Journal Paper

Title

The Effect of Balangu Shirazi (Lallemantiaroyleana) Gum on Quantitative and Qualitative of Surghum Gluten Free Bread

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, , , , , , | Issue Writer Certificate

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Abstract

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EFFECTS OF PSYLLIUM AND MARVE SEED MUCILAGES ON PHYSICAL, SENSORY AND STALING PROPERTIES OF SPONGE CAKE

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APA: Copy

. (2014). The Effect of Balangu Shirazi (Lallemantiaroyleana) Gum on Quantitative and Qualitative of Surghum Gluten Free Bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 11(42), 129-139. SID. https://sid.ir/paper/71801/en

Vancouver: Copy

. The Effect of Balangu Shirazi (Lallemantiaroyleana) Gum on Quantitative and Qualitative of Surghum Gluten Free Bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;11(42):129-139. Available from: https://sid.ir/paper/71801/en

IEEE: Copy

, “The Effect of Balangu Shirazi (Lallemantiaroyleana) Gum on Quantitative and Qualitative of Surghum Gluten Free Bread,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 11, no. 42, pp. 129–139, 2014, [Online]. Available: https://sid.ir/paper/71801/en

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