%0 Journal Article
%T Evaluation of dough rheology and quality of sugarfree biscuits: isomalt, maltodextrin, and stevia
%A Pourmohammadi, Kiana
%A  Habibi Najafi, Mohammad B
%A  
%A  Koocheki, Arash
%A  
%J Carpathian Journal of Food Science and Technology
%@ 2066-6845
%D 2017