%0 Conference Proceedings
%T EFFECT OF GEL IMPROVER COMPONENTS ON SENSORY AND QUALITY PROPERTIES OF BARBARI BREAD FORTIFIED WITH SOY FLOUR USING RESPONSE SURFACE METHODOLOGY
%A Pourfarzad, Amir
%A  Haddad Khodaparast, Mohammad Hossein
%A  M. Karimi
%A  Mortazavi, Sayed Ali
%J 1st  INTERNATIONAL CONGRESS OF FOOD TECHNOLOGY
%D 2010