Nasehi, Behzad. (1399). Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review. , 3(2), 160-167. doi: 10.22059/jfabe.2020.306762.1059
Behzad Nasehi. "Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review". , 3, 2, 1399, 160-167. doi: 10.22059/jfabe.2020.306762.1059
Nasehi, Behzad. (1399). 'Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review', , 3(2), pp. 160-167. doi: 10.22059/jfabe.2020.306762.1059
Nasehi, Behzad. Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review. , 1399; 3(2): 160-167. doi: 10.22059/jfabe.2020.306762.1059


Contact Us | Help & Support | Site Map

Journal Management System. Designed by sinaweb.