Authors: TOUFEILI I DAGHER S SHADAREVIAN S NOUREDDINE A SARAKBI M FARRAN MT

Citation: I. Toufeili et al., FORMULATION OF GLUTEN-FREE POCKET-TYPE FLAT BREADS - OPTIMIZATION OF METHYLCELLULOSE, GUM-ARABIC, AND EGG-ALBUMIN LEVELS BY RESPONSE-SURFACE METHODOLOGY, Cereal chemistry, 71(6), 1994, pp. 594-601