Zeidvand, S., Movahhed, S., Rajaei, P.. (1402). Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread. , 13(2), -. doi: 10.30495/jfbt.2023.61182.10272
S. Zeidvand; S. Movahhed; P. Rajaei. "Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread". , 13, 2, 1402, -. doi: 10.30495/jfbt.2023.61182.10272
Zeidvand, S., Movahhed, S., Rajaei, P.. (1402). 'Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread', , 13(2), pp. -. doi: 10.30495/jfbt.2023.61182.10272
Zeidvand, S., Movahhed, S., Rajaei, P.. Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread. , 1402; 13(2): -. doi: 10.30495/jfbt.2023.61182.10272


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