Zeidvand, S., Movahhed, S.. (1400). Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread. , 11(2), 107-113.
S. Zeidvand; S. Movahhed. "Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread". , 11, 2, 1400, 107-113.
Zeidvand, S., Movahhed, S.. (1400). 'Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread', , 11(2), pp. 107-113.
Zeidvand, S., Movahhed, S.. Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread. , 1400; 11(2): 107-113.


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