Zaeri, M., Asadollahi, S., Hashemiravan, M. (2019). Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake. , 15(1), 55-65. doi: 10.22067/ifstrj.v0i0.66890
Maryam Zaeri; Simin Asadollahi; Mahnaz Hashemiravan. "Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake". , 15, 1, 2019, 55-65. doi: 10.22067/ifstrj.v0i0.66890
Zaeri, M., Asadollahi, S., Hashemiravan, M. (2019). 'Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake', , 15(1), pp. 55-65. doi: 10.22067/ifstrj.v0i0.66890
Zaeri, M., Asadollahi, S., Hashemiravan, M. Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake. , 2019; 15(1): 55-65. doi: 10.22067/ifstrj.v0i0.66890


Journal Management System. Powered by Sinaweb