(2020). PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE. test, 5(11), 161-192. doi: 10.21608/sjse.2020.104102
. "PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE". test, 5, 11, 2020, 161-192. doi: 10.21608/sjse.2020.104102
(2020). 'PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE', test, 5(11), pp. 161-192. doi: 10.21608/sjse.2020.104102
PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE. test, 2020; 5(11): 161-192. doi: 10.21608/sjse.2020.104102

PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE

المجلة العلمية للدراسات و البحوث التربوية والنوعية
Article 7, Volume 5, Issue 11 - Serial Number 2, February 2020, Pages 161-192    PDF (981.66 K)
Document Type: Original Article
DOI: 10.21608/sjse.2020.104102
Statistics
Article View: 145
PDF Download: 325