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MAJZOOBI, M., FARAHNAKY, A., OSTOVAN, R.. (1386). Effects of Microcrystalline Cellulose and Hydroxypropylmethyl Cellulose on the Properties of Dough and Flat Bread (Iranian Barbari Bread). , 25.26(1.2), 87-98. doi: 10.22099/iar.2008.188
M. MAJZOOBI; A. FARAHNAKY; R. OSTOVAN. "Effects of Microcrystalline Cellulose and Hydroxypropylmethyl Cellulose on the Properties of Dough and Flat Bread (Iranian Barbari Bread)". , 25.26, 1.2, 1386, 87-98. doi: 10.22099/iar.2008.188
MAJZOOBI, M., FARAHNAKY, A., OSTOVAN, R.. (1386). 'Effects of Microcrystalline Cellulose and Hydroxypropylmethyl Cellulose on the Properties of Dough and Flat Bread (Iranian Barbari Bread)', , 25.26(1.2), pp. 87-98. doi: 10.22099/iar.2008.188
MAJZOOBI, M., FARAHNAKY, A., OSTOVAN, R.. Effects of Microcrystalline Cellulose and Hydroxypropylmethyl Cellulose on the Properties of Dough and Flat Bread (Iranian Barbari Bread). , 1386; 25.26(1.2): 87-98. doi: 10.22099/iar.2008.188


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