Basiri, S., Shahidi, F. (2017). Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille. , 13(1), 1-13. doi: 10.22067/ifstrj.v1395i0.42322
Shadi Basiri; Fakhri Shahidi. "Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille". , 13, 1, 2017, 1-13. doi: 10.22067/ifstrj.v1395i0.42322
Basiri, S., Shahidi, F. (2017). 'Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille', , 13(1), pp. 1-13. doi: 10.22067/ifstrj.v1395i0.42322
Basiri, S., Shahidi, F. Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille. , 2017; 13(1): 1-13. doi: 10.22067/ifstrj.v1395i0.42322


Journal Management System. Powered by Sinaweb