[Gelatinization and staling of Iranian Lavash and Taftoon Breads]
Iranian Journal of Nutrition Sciences and Food Technology. 2009; 4 (2): 13-24
en Fa
| IMEMR
| ID: emr-111918
Biblioteca responsable:
EMRO
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Índice:
IMEMR
Asunto principal:
Almidón
Idioma:
Fa
Revista:
Iran. J. Nutr. Sci. Food Technol.
Año:
2009