Hasil Pencarian - Akram Ghahramani-Chermahini

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    The Production of Free Gluten Baguette Bread containing Hydrcolloidds (Hydroxy propyl methyl cellulose and Farsi Gum) for Celiac Patients

    The Production of Free Gluten Baguette Bread containing Hydrcolloidds (Hydroxy propyl methyl cellulose and Farsi Gum) for Celiac Patients oleh Asiye Ahmadi Dastgerdi, Akram Ghahramani-Chermahini, Majid Gholami Ahangaran, Manoochehr Momeni-Shahraki

    Diterbitkan 2020-11-01
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