Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread

by G. Maleki, J. Mohammadzade Milani
Published 2012-05-01

Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread

by G. Maleki, J. Mohammadzade Milani
Published 2012-05-01

Utilization of maize and chickpea flour for gluten-free bread making

by M. Rostamian, J. Milani, G. Maleki
Published 2012-06-01

Properties of gluten free bread prepared from Iranian rice cultivars

by F. Lashkari, J. Mohammadzade Milani, A. Moetamedzadegan, G. Maleki
Published 2012-12-01