>
Fa
|
Ar
|
En
journal of food and dairy sciences, mansoura university
سال:2015 - دوره:6 - شماره:7
BIOFORTIFICATION OF WHEAT FLOUR WITH SELENIUM THROUGH FOLIAR APPLICATION OF WHEAT CROP
- صفحه:473-480
CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS
- صفحه:481-499
EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS
- صفحه:501-521
Copyright 2023
Islamic World Science Citation Center
All Rights Reserved
