H
- hosseinmardi.fatemeh Effect of Adding Alginate and Konjac Hydrocolloid Gels as Fat Replacements on the Physicochemical Properties of Low-Fat Burgers [ Vol.15, Issue 1 - Winter Year 2025]
R
- Rahman.Alireza Effect of Adding Alginate and Konjac Hydrocolloid Gels as Fat Replacements on the Physicochemical Properties of Low-Fat Burgers [ Vol.15, Issue 1 - Winter Year 2025]
The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2025