Salari, A., Mazaheri Tehrani, M., Razavi, S. (2015). Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature. , 11(3), 225-235. doi: 10.22067/ifstrj.v1394i11.38746
Amir Salari; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi. "Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature". , 11, 3, 2015, 225-235. doi: 10.22067/ifstrj.v1394i11.38746
Salari, A., Mazaheri Tehrani, M., Razavi, S. (2015). 'Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature', , 11(3), pp. 225-235. doi: 10.22067/ifstrj.v1394i11.38746
Salari, A., Mazaheri Tehrani, M., Razavi, S. Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature. , 2015; 11(3): 225-235. doi: 10.22067/ifstrj.v1394i11.38746


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