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EFFECTS OF KIND AND QUANTITY OF YEAST ON DOUGH RHEOLOGICAL PROPERTIES AND ORGANOLEPTICAL QUALITY OF IRANIAN FLAT BREADS
EFFECTS OF KIND AND QUANTITY OF YEAST ON DOUGH RHEOLOGICAL PROPERTIES AND ORGANOLEPTICAL QUALITY OF IRANIAN FLAT BREADS
2009
Yarmand
K Reshmeh Karim
Azizi Hossein
Keywords:
Rheology
Food science
Yeast
Materials science
Composite material
Sensory analysis
Correction
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