Jamehdor, S., Movahhed, S., Ghiassi Tarzi, B. (2018). Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement. , 14(5), 715-724. doi: 10.22067/ifstrj.v1395i0.39546
Sara Jamehdor; Sara Movahhed; Babak Ghiassi Tarzi. "Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement". , 14, 5, 2018, 715-724. doi: 10.22067/ifstrj.v1395i0.39546
Jamehdor, S., Movahhed, S., Ghiassi Tarzi, B. (2018). 'Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement', , 14(5), pp. 715-724. doi: 10.22067/ifstrj.v1395i0.39546
Jamehdor, S., Movahhed, S., Ghiassi Tarzi, B. Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement. , 2018; 14(5): 715-724. doi: 10.22067/ifstrj.v1395i0.39546


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