Document Type : Research Paper
(2013). Study of staling phenomenon ingluten-free bread prepared from Iranian rice flour cultivars. Food Research Journal, 22(4), 455-464.
. "Study of staling phenomenon ingluten-free bread prepared from Iranian rice flour cultivars". Food Research Journal, 22, 4, 2013, 455-464.
(2013). 'Study of staling phenomenon ingluten-free bread prepared from Iranian rice flour cultivars', Food Research Journal, 22(4), pp. 455-464.
Study of staling phenomenon ingluten-free bread prepared from Iranian rice flour cultivars. Food Research Journal, 2013; 22(4): 455-464.
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