Document Type : Research Paper
(2011). Effect of pectin and cross-linked pectin on characteristics of dough and pan bread. Food Research Journal, 21(2), 195-207.
. "Effect of pectin and cross-linked pectin on characteristics of dough and pan bread", Food Research Journal, 21, 2, 2011, 195-207.
(2011). 'Effect of pectin and cross-linked pectin on characteristics of dough and pan bread', Food Research Journal, 21(2), pp. 195-207.
, "Effect of pectin and cross-linked pectin on characteristics of dough and pan bread," Food Research Journal, 21 2 (2011): 195-207,
Effect of pectin and cross-linked pectin on characteristics of dough and pan bread. Food Research Journal, 2011; 21(2): 195-207.
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