Islamic Azad University, Tehran-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2022

  1. Effect of the various fats on the structural characteristics of the hard dough biscuit

    LWT, Vol. 159

2021

  1. Incorporation of low molecular weight chitosan in a low-fat beef burger: Assessment of technological quality and oxidative stability

    Foods, Vol. 10, Núm. 8