Open AccessPreparation and Evaluation High-Quality Gluten-Free Flat Bread I: Effect of Using Improvers on the Chemical and Physical Properties
Publication year - 2021
Publication title -
middle east journal of applied sciences
Language(s) - English
Resource type - Journals
eISSN - 2706-7947
pISSN - 2077-4613
DOI - 10.36632/mejas/2021.11.2.41
Subject(s) - food science , quality (philosophy) , gluten , gluten free , chemistry , physics , quantum mechanics