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Prevalence of using baking soda in different types of most commonly consumed breads by Iranian people

Mohammadbeigi Abolfazl, Salehi Ali, Izanloo Hassan, Ghorbani Zahra, Vanaki Vahid, Ramazani Reza, Asadi-Ghalhari Mahdi

Year : 2018| Volume: 8| Issue : 1 | Page no: 24-27

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1 Impact of barley flour addition on dough rheology, glycemic index, textural and sensory characteristics of taftaan flat bread.
Remal Mansoor, Tahira Mohsin Ali, Saqib Arif, Muhammad Saeed, Abid Hasnain
Food Chemistry Advances. 2022; : 100148
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