%0 Journal Article
%A Bagheri, H., Mohebi, M., Kocheki, A.
%T Evaluation of Gluten Free Bread by Using Sorghum Flour
and Qodume Shahri and Xanthen Gums
%J Journal of Food Technology and Nutrition
%V 13
%N 2
%P 75-86
%D 2016
%R 
%U https://sanad.iau.ir/fa/Article/832607