University of Tabriz
Islamic World Science Citation Center (ISC)
(2011). Effect of Type of Hydrocolloid Coating and Soy Flour Addition on Physiochemical Properties of Donut. , 21(1), 127-139.
. "Effect of Type of Hydrocolloid Coating and Soy Flour Addition on Physiochemical Properties of Donut". , 21, 1, 2011, 127-139.
(2011). 'Effect of Type of Hydrocolloid Coating and Soy Flour Addition on Physiochemical Properties of Donut', , 21(1), pp. 127-139.
Effect of Type of Hydrocolloid Coating and Soy Flour Addition on Physiochemical Properties of Donut. , 2011; 21(1): 127-139.

Effect of Type of Hydrocolloid Coating and Soy Flour Addition on Physiochemical Properties of Donut

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Article 12, Volume 21, Issue 1, June 2011, Pages 127-139    PDF (541.15 K)
Document Type: Research Paper
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