Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread

• 作者Laleh Mosharraf; Mahdi Kadivar; Mohammad Shahedi
• 卷第49卷
• 期第3期
• 印刷ISSN0733-5210
• 电子ISSN1095-9963
• 文件大小618.47KB
• 发表时间2009
• DOI10.1016/j.jcs.2009.01.006
• 页码398-404