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Items where Author is "Kabir, J. Ahmadi"
Group by: Item Type | No Grouping Jump to: Article Number of items: 1. ArticleKabir, J. Ahmadi and Azizi, M. H. and Ahangar, H. Abbastabar and Aarabi, A. (2022) Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 51 (2). pp. 166-175. ISSN 0139-3006 (print); 1588-2535 (online) |
