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نام مجله: International Journal of Food Sciences and Nutrition
موارد یافت شده: 2
1 - Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality (چکیده)2 - Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach (چکیده)
