Hami, D., Goli, M. (2021). Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM). , 17(2), 273-285. doi: 10.22067/ifstrj.2020.39270
Delaram Hami; Mohammad Goli. "Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM)". , 17, 2, 2021, 273-285. doi: 10.22067/ifstrj.2020.39270
Hami, D., Goli, M. (2021). 'Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM)', , 17(2), pp. 273-285. doi: 10.22067/ifstrj.2020.39270
Hami, D., Goli, M. Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM). , 2021; 17(2): 273-285. doi: 10.22067/ifstrj.2020.39270


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