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EFFECTS OF GLUTEN POWDER ON THE QUALITY OF WHEAT FLOUR SPAGHETTI COOKED IN DISTILLED OR SALTED WATER |
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| Authors: | MAHSA MAJZOOBI RAHELEH OSTOVAN ASGAR FARAHNAKY |
| Affiliation: | Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz 48971‐22, Iran |
| Abstract: | |
| Keywords: | Gluten powder quality sodium chloride spaghetti wheat flour |