Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli
2015 ◽
Vol 7
(3)
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pp. 305-311
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Keyword(s):
2019 ◽
Vol 569
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pp. 118600
Keyword(s):
2020 ◽
Vol 57
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pp. 101630