%0 Journal Article
%A Shahsavan Tabrizi, Azadeh, Ataye Salehi, Esmaeil, Ariyanfar, Akram, Sheikholesalami, Zahra
%T Gluten-free bread Formulation Using Grass Pea, Quinoa, and Chestnut Flour Based on Rice Flour by Response Surface Methodology
%J Journal of Innovation in Food Science and Technology
%V 16
%N 1
%P 27-46
%D 2024
%R 10.30495/jfst.2021.1927126.1712
%U https://sanad.iau.ir/fa/Article/1004069