Askari, M., Mostaghim, T.. (1398). Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise. , 09(2), 63-72.
M. Askari; T. Mostaghim. "Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise". , 09, 2, 1398, 63-72.
Askari, M., Mostaghim, T.. (1398). 'Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise', , 09(2), pp. 63-72.
Askari, M., Mostaghim, T.. Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise. , 1398; 09(2): 63-72.


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