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Dr. Sabihe Soleimanian-Zad
Professor of Department of Food Science and Technology
en
Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation
Date : 1396-06-15
doi
10.1080/19440049.2017.1378444
Article type
Journal
Dr. Sabihe Soleimanian-Zad
https://people.iut.ac.ir/en/content/96527
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