%0 Journal Article
%A Movahed, S., Mirzaei, M., Ahmadi Chenarbon, H.
%T Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads
%J Journal of Food Biosciences and Technology
%V 4
%N 2
%P 45-56
%D 2014
%R 
%U https://sanad.iau.ir/fa/Article/833181