%0 Journal Article
%A Shahsavani Mojarad, L., Hosseinmardi, F.
%T Study on the Replacement of Rye Flour with Wheat Flour in Improving the Quality and Physicochemical Properties of White Noodle in the Presence of the 
Transglutaminase Enzyme
%J Journal of Food Technology and Nutrition
%V 17
%N 2
%P 23-30
%D 2020
%R 
%U https://sanad.iau.ir/fa/Article/832439