@article { author = {}, title = {Effect of pectin gel on farinograph properties of wheat flour dough and quality of gholach bread}, journal = {Food Processing and Preservation Journal}, volume = {3}, number = {2}, pages = {73-85}, year = {2011}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر عملکرد ژل پکتین بر ویژگی های فارینوگرافی خمیر آرد گندم و کیفیت نان قلاچ}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_1336.html}, eprint = {https://fppj.gau.ac.ir/article_1336_4cd65ddaea0ed670ed21804c84a326c0.pdf} }