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  1. 1
    Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread

    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
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    Article
  2. 2
    Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread

    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
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    Article
  3. 3
    Properties of gluten free bread prepared from Iranian rice cultivars

    Properties of gluten free bread prepared from Iranian rice cultivars by F. Lashkari, J. Mohammadzade Milani, A. Moetamedzadegan, G. Maleki

    Published 2012-12-01
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    Article

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