%0 Journal Article
%T EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD
%A Koocheki, Arash
%A  Mortazavi, Sayed Ali
%A  Nassiri Mahallati, Mehdi
%A  مهدی کریمی
%J Journal of Food Process Engineering
%@ 0145-8876
%D 2009