%0 Conference Proceedings
%T Effects of Addition Lentil Flour on the Batter Formulation on Quality of Simulated Fried Crust by Using a Deep-Fried Model System
%A Shokrolahi, Behdad
%A  Mohebbi, Mohebbat
%A  Varidi, Mehdi
%A  Ansarifar, Elham
%J 1st International e-Conference on novel Food Processing (IECFP2013
%D 2013