TY  - JOUR
AU  - Sarparast, M.
AU  - Ghiassi Tarzi, B.
TI  - The Effect of Enzyme-Based Improver on the Rheological Properties and Gluten Quality of Dough Obtained from Flour with Weak Gluten Index Bread
JO  - Journal of Food Technology and Nutrition
VL  - 17
IS  - 4
SP  - 5
EP  - 18
PY  - 2020
DO  - 
ER  -