%0 Journal Article
%A Karbala’e Husseina, E., Movahhed, S., Shahab Lavasani, A.R.
%T Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads
%J Journal of Food Biosciences and Technology
%V 12
%N 3
%P 67-77
%D 2022
%R 10.30495/jfbt.2022.19732
%U https://sanad.iau.ir/fa/Article/833225