Author = Azarbad, H. R.
Number of Articles: 1

Optimization of Gluten-Free Bread Formulation Using Sorghum, Rice, and Millet Flour by D-Optimal Mixture Design Approach

Volume 21, Issue 1, January and February 2019, Pages 101-115

H. R. Azarbad, M. Mazaheri Tehrani, H. Rashidi

Journal of Agricultural Science and Technology