Bataghva, R., Mehraban Sangatash, M., Ehtiati, A. (2020). The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides. , 16(5), 555-568. doi: 10.22067/ifstrj.v16i5.82680
Raza Bataghva; Massoumeh Mehraban Sangatash; Ahmad Ehtiati. "The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides". , 16, 5, 2020, 555-568. doi: 10.22067/ifstrj.v16i5.82680
Bataghva, R., Mehraban Sangatash, M., Ehtiati, A. (2020). 'The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides', , 16(5), pp. 555-568. doi: 10.22067/ifstrj.v16i5.82680
Bataghva, R., Mehraban Sangatash, M., Ehtiati, A. The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides. , 2020; 16(5): 555-568. doi: 10.22067/ifstrj.v16i5.82680


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