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Scientific Information Database

ISSN: 2588-4824

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Issue Information

FOOD SCIENCE AND NUTRITION
Year:2017 | Volume:5 | Issue:-|Papers Count:3

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Year

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Journal Article

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Title:

The quality changes and microflora analysis of commercial instant soya milk

Author(s):

Journal:

FOOD SCIENCE AND NUTRITION

Issue Info:

Year:
2017
Volume:
5
Issue:
-
Pages:
123-130

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Citation 1 مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

PACKAGING METHODS AND STORAGE DURATION AFFECT ESSENTIAL OIL CONTENT AND COMPOSITION OF LEMON VERBENA (LIPPIA CITRIODORA KUNTH.)

Author(s):

EBADI M.T.

Journal:

FOOD SCIENCE AND NUTRITION

Issue Info:

Year:
2017
Volume:
5
Issue:
-
Pages:
588-595

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Citation 1 مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

Development of gluten‐ free bread formulations containing whole chia flour with acceptable sensory properties

Author(s):

Journal:

FOOD SCIENCE AND NUTRITION

Issue Info:

Year:
2017
Volume:
5
Issue:
-
Pages:
1021-1028

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Citation 1 مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Refrence 0

Scientific Information Database

ISSN: 2588-4824

Journal Issue Information

FOOD SCIENCE AND NUTRITION Year:2017 | Volume:5 | Issue:-|Papers Count:3

FOOD SCIENCE AND NUTRITION
Year:2017 | Volume:5 | Issue:-|Papers Count:3