Pakbin, Babak, Razzagh Mahmoudi, and Omid Fakhri. 2015. “PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF DOOGH UNDER SPECIFIC FERMENTATION”. Journal of Microbiology, Biotechnology and Food Sciences 5 (3):238-42. https://doi.org/10.15414/jmbfs.2015/16.5.3.238-242.