Pakbin, B., Mahmoudi, R. and Fakhri, O. 2015. PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF DOOGH UNDER SPECIFIC FERMENTATION. Journal of microbiology, biotechnology and food sciences. 5, 3 (Dec. 2015), 238–242. DOI:https://doi.org/10.15414/jmbfs.2015/16.5.3.238-242.