Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology
2012 ◽
Vol 51
(10)
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pp. 2344-2356
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2012 ◽
Vol 37
(5)
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pp. 939-945
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2017 ◽
Vol 5
(3)
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pp. 312-321
Keyword(s):
2012 ◽
Vol 2
(5)
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pp. 126-130
2017 ◽
Vol 10
(5)
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pp. 377
2019 ◽
Vol 12
(2)
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pp. 123