فهرس المقالات Sima Zeidvand المقاله 1 - Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread 10.30495/jfbt.2023.61182.10272 S. Zeidvand S. Movahhed P. Rajaei Journal of Food Biosciences and Technology , العدد 25 , السنة 13 , بهار 1402
