Work

Influence of Hydrocolloids on Dough Properties and Quality of Barbari: An Iranian Leavened Flat Bread

Year: 2013

Type: article

Authors: M. Ghanbari, Jamshid Farmani

Institutions: Mazandaran University of Medical Sciences, Sari Agricultural Sciences and Natural Resources University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2164994909

FWCI: 3.333

Cites: 25

Cited by: 24

Related to: 10