%0 Journal Article
%A Yusefkhan, Shahin, Shahab Lavasani, Alireza, Eyvazzadeh, Orang
%T The Study of Using Mixture of Wheat flour and different levels of Quinoa flour on Farinograph and Extensograph Properties of Baguette Bread
%J Iranian Journal of Biological Sciences
%V 14
%N 3
%P 29-43
%D 2019
%R 
%U https://sanad.iau.ir/fa/Article/936262