Azarbad, H. R., Mazaheri Tehrani, M., Rashidi, H.. (1397). Optimization of Gluten-Free Bread Formulation Using Sorghum, Rice, and Millet Flour by D-Optimal Mixture Design Approach. , 21(1), 101-115.
H. R. Azarbad; M. Mazaheri Tehrani; H. Rashidi. "Optimization of Gluten-Free Bread Formulation Using Sorghum, Rice, and Millet Flour by D-Optimal Mixture Design Approach". , 21, 1, 1397, 101-115.
Azarbad, H. R., Mazaheri Tehrani, M., Rashidi, H.. (1397). 'Optimization of Gluten-Free Bread Formulation Using Sorghum, Rice, and Millet Flour by D-Optimal Mixture Design Approach', , 21(1), pp. 101-115.
Azarbad, H. R., Mazaheri Tehrani, M., Rashidi, H.. Optimization of Gluten-Free Bread Formulation Using Sorghum, Rice, and Millet Flour by D-Optimal Mixture Design Approach. , 1397; 21(1): 101-115.


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