Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads

Volume 12, Issue 3, July 2022, Pages 67-77

10.30495/jfbt.2022.19732

E. Karbala’e Husseina; S. Movahhed; A.R. Shahab Lavasani

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Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method

Volume 10, Issue 1, January 2020, Pages 69-78

M. Karamirad; S. Movahhed; A.R. Shahab Lavasani

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• PDF 193.21 K