TY  - JOUR
AU  - Shahsavan Tabrizi, Azadeh
AU  - Ataye Salehi, Esmaeil
AU  - Ariyanfar, Akram
AU  - Sheikholesalami, Zahra
TI  - Gluten-free bread Formulation Using Grass Pea, Quinoa, and Chestnut Flour Based on Rice Flour by Response Surface Methodology
JO  - Journal of Innovation in Food Science and Technology
VL  - 16
IS  - 1
SP  - 27
EP  - 46
PY  - 2024
DO  - 10.30495/jfst.2021.1927126.1712
ER  -