Document Type : Research Paper
(2011). Studying Relation between Rheological Properties of Gluten and Farinograph Behavior of Dough. Food Research Journal, 21(1), 117-125.
. "Studying Relation between Rheological Properties of Gluten and Farinograph Behavior of Dough". Food Research Journal, 21, 1, 2011, 117-125.
(2011). 'Studying Relation between Rheological Properties of Gluten and Farinograph Behavior of Dough', Food Research Journal, 21(1), pp. 117-125.
Studying Relation between Rheological Properties of Gluten and Farinograph Behavior of Dough. Food Research Journal, 2011; 21(1): 117-125.
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