Zangeneh, N., Barzegar, H., Alizadeh Behbahani, B., Mehrnia, M. (2020). Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake. , 16(2), 207-220. doi: 10.22067/ifstrj.v16i2.81859
Negin Zangeneh; Hassan Barzegar; Behrooz Alizadeh Behbahani; Mohammad Amin Mehrnia. "Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake". , 16, 2, 2020, 207-220. doi: 10.22067/ifstrj.v16i2.81859
Zangeneh, N., Barzegar, H., Alizadeh Behbahani, B., Mehrnia, M. (2020). 'Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake', , 16(2), pp. 207-220. doi: 10.22067/ifstrj.v16i2.81859
Zangeneh, N., Barzegar, H., Alizadeh Behbahani, B., Mehrnia, M. Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake. , 2020; 16(2): 207-220. doi: 10.22067/ifstrj.v16i2.81859


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